Chicken Tacos Teriyaki (Print Version)
# Ingredients:
→ Cucumber Sauce with a Kick
01 -
Minced fresh herbs like green onions, cilantro, or mint (1 cup)
02 -
Toasted sesame oil (1 teaspoon)
03 -
Rice vinegar (2 tablespoons)
04 -
Sweet chili sauce (1 tablespoon)
05 -
Salt (¼ teaspoon)
06 -
Greek yogurt, plain (¼ cup)
07 -
Mayonnaise (2 tablespoons)
08 -
Crunchy chili oil (1 teaspoon)
09 -
Sesame seeds (½ teaspoon)
10 -
A large English cucumber or several Persian cucumbers, thinly sliced
→ Sticky Chicken
11 -
Chicken thighs, skinless and boneless (1 pound)
12 -
Dash of salt and ground black pepper to season
13 -
Teriyaki sauce (⅓ cup + ¼ cup, separated)
14 -
Sweet chili sauce (2 tablespoons)
→ Taco Add-Ons
15 -
Tortillas (8 small ones, about 6 inches)
16 -
Peanuts, crushed (¼ cup)
17 -
An avocado, sliced into strips
18 -
Sprinkle of sesame seeds for the top
# Instructions:
01 -
Sprinkle chicken thighs with some salt and pepper. Add them along with ⅓ cup of teriyaki sauce to an Instant Pot. Cook on high pressure for 10 minutes.
02 -
Combine yogurt, mayo, vinegar, chili sauce, sesame oil, crunchy chili, and a pinch of salt in a bowl. Stir until smooth, then toss with the cucumber slices and herbs. Save some for garnish.
03 -
Shred the cooked chicken and toss it with the rest of the teriyaki and chili sauces. Spread onto a sheet pan and broil for 3-6 minutes until browned and crispy.
04 -
Warm up the tortillas either over an open flame on the stove, or pop them into the oven or microwave until soft and warmed through.
05 -
Add some chicken to each tortilla, followed by the cucumber blend, avocado, leftover sauce, crushed peanuts, and sesame seeds.
# Notes:
01 -
Use a slow cooker instead—2.5-3.5 hours on high or 4-5 on low.
02 -
Bake chicken at 400°F for 35 minutes if you prefer the oven.
03 -
Boil chicken on the stovetop for 10-15 minutes instead.
04 -
Don't forget to save any leftover cucumber sauce for topping!