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Teriyaki Chicken Tacos with creamy sesame cucumbers
Delicious teriyaki chicken tacos with creamy sesame cucumbers recipe with detailed instructions and nutritional information.
- Total Time: 35 minutes
- Yield: 4 servings
Ingredients
- Chicken thighs, boneless, skinless: 1.5 pounds
- Teriyaki sauce: 1 cup
- Small flour tortillas: 8-10
- Cucumber: 1 medium
- Plain Greek yogurt: 1/2 cup
- Sesame oil: 1 tablespoon
- Rice vinegar: 1 tablespoon
- Green onions: 2, thinly sliced
Instructions
- Step 1: Cut chicken thighs into bite-sized pieces. In a bowl, marinate chicken in teriyaki sauce for at least 30 minutes (or up to several hours in the refrigerator).
- Step 2: While chicken marinates, prepare the creamy sesame cucumbers. Peel and thinly slice the cucumber. In a separate bowl, combine Greek yogurt, sesame oil, rice vinegar, and half of the sliced green onions. Mix well. Add the sliced cucumbers to the yogurt mixture and toss to coat.
- Step 3: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until fully cooked and slightly caramelized, about 8-10 minutes.
- Step 4: Warm the tortillas according to package instructions.
- Step 5: Assemble the tacos. Fill each tortilla with teriyaki chicken and top with the creamy sesame cucumbers. Garnish with the remaining sliced green onions.
Notes
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- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American