Torn between mexican food and asian food? Try these chicken teriyaki tacos and no feelings get hurt! Soft corn tortillas filled with teriyaki chicken, rice, carrots, green onions all topped with sesame seeds and sriracha mayo! Making a choice has never been easier!
You’re going to start by making your delicious teriyaki sauce. If the honey is giving you a hard time by not dissolving, go ahead and microwave for a few seconds.
This part is optional, but I tend to have more success slicing chicken breast into thinner, and then smaller tenderloin-size pieces. They are easier to work with and also cook faster.
Go ahead and give them a nice bath for at least 30 minutes. Go do laundry, go for a run, go clean your house. It’s even okay if they marinate overnight!
Heat up some olive oil in a pan and cook the chicken. They get a nice color and caramelization to them once they’re done!
Once you have cooked your chicken, set aside and rough chop them to get them ready for tacos. I like throwing them back into the pan with a little bit of the reserved sauce that we set aside at the beginning (please do not use the sauce that had the raw chicken) once they’re cut into smaller pieces to get more caramelization and texture.
You will make your sriracha mayo. Once you’ve added the mayo and sriracha, go ahead and give it a taste to make sure you like it. I like extra sriracha 🙂
Now it’s time to assemble our teriyaki chicken tacos!!! Start by heating up some corn tortillas and then cover it with some rice and chicken and the toppings you choose!
Extra sriracha anyone?
Ingredients
- 1 cup soy sauce
- ¾ cup water
- ½ cup honey
- ¼ cup brown sugar
- 2 teaspoons garlic, minced
- 1 lb chicken breasts, tenderloin-sized
- Carrots, shredded
- Green Onion, chopped
- Sesame seeds
- ¼ cup mayonnaise
- 3 tablespoons sriracha
- 1 cup cooked rice
Instructions
- In a large mixing bowl, combine soy sauce, water, honey, brown sugar and garlic. Reserve 1/4 of the mixture and set aside.
- Add chicken to large mixing bowl and allow to marinate for about 30 minutes, or up to 2 hours.
- Heat olive oil in a large pan to medium low heat.
- Cook chicken for about 5 minutes on each side, or until fully cooked.
- Set chicken aside and chop into strips.
- Add chicken strips back into pan with 2 tablespoons of the reserved marinade and cook for another 1-2 minutes, or until chicken is fully covered in sauce.
- In a small mixing bowl, stir the mayo and sriracha until fully combined.
- Heat up corn tortillas and top with rice, chicken, and additional desired toppings. Serve immediately.
Notes
Inspired from Homemade Hooplah
Wow! This looks good, Tabitha! And you know I love Kikoman soy sauce!!!