Teriyaki Chicken Tacos (Print Version)
# Ingredients:
→ Herby Cucumber Dressing
01 -
English cucumber or a few Persian cucumbers (thinly sliced)
02 -
Sesame seeds (½ teaspoon)
03 -
Fresh herbs (about 1 cup, finely chopped - use mint, green onions and/or cilantro)
04 -
Salt (¼ teaspoon)
05 -
Chili crunch (a teaspoon)
06 -
Toasted sesame oil (just 1 teaspoon)
07 -
Sweet chili sauce (1 tablespoon)
08 -
Rice vinegar (use 2 tablespoons)
09 -
Mayonnaise (2 tablespoons worth)
10 -
Plain Greek yogurt (¼ cup as a base)
→ Sticky Chicken
11 -
Salt and pepper to taste
12 -
Sweet chili sauce (2 tablespoons)
13 -
Teriyaki sauce (⅓ cup + ¼ cup, split)
14 -
Boneless skinless chicken thighs (1 pound total)
→ Extras for Assembly
15 -
Sesame seeds for sprinkling
16 -
Crushed peanuts (¼ cup)
17 -
Avocado (just 1, sliced)
18 -
Small flour tortillas (8, 6-inch size)
# Instructions:
01 -
Add salt and pepper to chicken thighs. Place them in the Instant Pot with ⅓ cup of teriyaki sauce. Cook under pressure for 10 minutes.
02 -
Mix yogurt, mayonnaise, vinegar, chili sauce, sesame oil, chili crunch, and salt in a bowl. Stir in cucumbers and herbs, but save some sauce for later.
03 -
Shred the cooked chicken and spread it on a baking sheet. Coat with the leftover teriyaki and sweet chili sauce. Broil for 3–6 minutes until the edges are browned.
04 -
Warm the tortillas either directly over a stove flame for some char or pop them in the microwave/oven until soft and pliable.
05 -
On each tortilla, add a scoop of chicken, crunchy cucumber mix, avocado slices, extra dressing, peanuts, and sesame seeds.
# Notes:
01 -
You can use a slow cooker for this—2.5–3.5 hours on high, 4–5 hours on low.
02 -
Bake the chicken instead: 400°F for 35 minutes works great as an alternative.
03 -
For stovetop cooking, boil the chicken for 10–15 minutes.
04 -
Set aside extra cucumber dressing for dipping or drizzling.