Japanese Chicken Tacos
A fusion dish that combines the flavors of Japan and Mexico. Crispy chicken is marinated in a sweet and spicy teriyaki sauce and served in tacos with crunchy slaw and cilantro.
Ingredients
- ●1 pound, cut into small pieces Boneless, skinless chicken breasts
- ●1/4 cup Teriyaki sauce
- ●2 tablespoons Brown sugar
- ●2 tablespoons Sesame oil
- ●8-10 Corn tortillas
- ●1/4 cup, chopped Cilantro
- ●4-6 Lime wedges
- ●1 cup Mexican slaw (made with shredded cabbage, mayonnaise, and lime juice)
- ●1 tablespoon Sesame seeds
Instructions
- 1
In a large bowl, whisk together teriyaki sauce, brown sugar, and sesame oil.
- 2
Add the chicken to the bowl and toss to coat.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 4
Preheat a large skillet or wok over medium-high heat.
- 5
Remove the chicken from the marinade and cook until browned and cooked through, about 5-7 minutes.
- 6
Transfer the chicken to a plate and cover with foil to keep warm.
- 7
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 8
Assemble the tacos by placing a few pieces of chicken onto a tortilla, followed by a spoonful of slaw and a sprinkle of cilantro.
- 9
Serve immediately and garnish with lime wedges and sesame seeds.