Chicken Teriyaki Tacos (Print Version)
# Ingredients:
→ Cucumber Sauce Delight
01 -
Thinly sliced English cucumber or 3-4 Persian cucumbers
02 -
Minced fresh herbs (1 cup - mint, scallions, cilantro)
03 -
Greek yogurt, plain (¼ cup)
04 -
Sweet chili sauce (1 tablespoon)
05 -
Rice vinegar (2 tablespoons)
06 -
Mayo (2 tablespoons)
07 -
Sesame seeds (½ teaspoon)
08 -
Sesame oil, toasted (1 teaspoon)
09 -
Chili crunch (1 teaspoon)
10 -
Salt (¼ teaspoon)
→ Chicken Main Ingredient
11 -
1 lb boneless, skinless chicken thighs
12 -
Salt and pepper (to your liking)
13 -
Sweet chili sauce (2 tablespoons)
14 -
Teriyaki sauce (split ⅓ cup and ¼ cup)
→ Extras for Serving
15 -
One avocado, sliced
16 -
Crushed peanuts (¼ cup)
17 -
Tortillas (8 small, 6-inch size)
18 -
Sesame seeds to sprinkle on top
# Instructions:
01 -
Toss the chicken thighs with some salt, pepper, and ⅓ cup of teriyaki sauce. Place it in the Instant Pot and cook on high pressure for 10 minutes.
02 -
Mix yogurt, mayo, chili sauce, vinegar, sesame oil, chili crunch, and salt in a bowl. Stir in the sliced cucumbers and herbs, leaving a bit of dressing aside for topping later.
03 -
Take the cooked chicken, shred it, and move it to a baking sheet. Coat it in the rest of the teriyaki sauce along with the chili sauce, then broil for 3-6 minutes until it gets crispy and caramelized.
04 -
Warm up the tortillas. You can char them over a flame, use the oven, or pop them in the microwave to heat them through.
05 -
Lay the tortillas out and pile them with the crispy chicken, cucumber mix, avocado, extra dressing, sesame seeds, and peanuts.
# Notes:
01 -
Use a crockpot: high for 2.5-3.5 hours or low for 4-5 hours.
02 -
For baking: Chicken cooks in the oven at 400°F for 35 minutes.
03 -
Cook it on the stovetop by boiling chicken for 10-15 minutes.
04 -
Leftover cucumber dressing works great as a topping.