Teriyaki Chicken Tacos (Print Version)
# Ingredients:
→ Creamy Cucumber Sauce
01 -
Plain Greek yogurt (¼ cup)
02 -
Mayonnaise (2 tablespoons)
03 -
Rice vinegar (2 tablespoons)
04 -
Sweet chili sauce (1 tablespoon)
05 -
Toasted sesame oil (1 teaspoon)
06 -
Chili crunch (1 teaspoon)
07 -
Salt (¼ teaspoon)
08 -
Fresh herbs (1 cup, minced - cilantro, green onions and/or mint)
09 -
Sesame seeds (½ teaspoon)
10 -
English cucumber or 3-4 Persian cucumbers (thinly sliced)
→ Teriyaki Chicken
11 -
Boneless skinless chicken thighs (1 pound)
12 -
Teriyaki sauce (⅓ cup + ¼ cup, divided)
13 -
Sweet chili sauce (2 tablespoons)
14 -
Salt and pepper to taste
→ For Serving
15 -
Flour tortillas (8, 6-inch)
16 -
Avocado (1, sliced)
17 -
Crushed peanuts (¼ cup)
18 -
Sesame seeds for garnish
# Instructions:
01 -
Season chicken thighs with salt and pepper, place in Instant Pot with ⅓ cup teriyaki sauce. Pressure cook for 10 minutes
02 -
Whisk together yogurt, mayo, vinegar, sweet chili sauce, sesame oil, chili crunch and salt. Toss with sliced cucumbers and herbs, reserving some dressing for serving
03 -
Shred cooked chicken and spread on baking sheet. Toss with remaining teriyaki sauce and sweet chili sauce. Broil 3-6 minutes until crispy and caramelized
04 -
Warm tortillas on stovetop flame for char, or in oven/microwave until heated through
05 -
Layer tortillas with crispy chicken, creamy cucumbers, avocado slices, extra dressing, crushed peanuts, and sesame seeds
# Notes:
01 -
Can be made in crockpot (2.5-3.5 hours on high or 4-5 hours on low)
02 -
Alternative oven method: bake chicken at 400°F for 35 minutes
03 -
Stovetop option: boil chicken 10-15 minutes
04 -
Reserve extra cucumber dressing for serving