Description
These Crunchy Asian-Style Chicken Tacos combine juicy, flavorful chicken strips cooked in a savory and slightly sweet Asian-inspired sauce, topped with a fresh and crisp slaw. Served in crunchy taco shells and garnished with sesame seeds and lime wedges, they offer a delicious fusion of textures and flavors perfect for a quick and satisfying meal.
Ingredients
Scale
For the Chicken:
- 1 lb chicken breast, cut into small strips
- 1 tablespoon olive oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon chili flakes (optional)
For the Slaw:
- 1/2 cup shredded cabbage
- 1/4 cup shredded carrots
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
For Assembly:
- 8 small crunchy taco shells
- 1 tablespoon sesame seeds
- Lime wedges for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through.
- Prepare the Sauce: In a small bowl, combine soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and chili flakes (if using). Stir well to mix all the ingredients evenly.
- Sauce the Chicken: Pour the prepared sauce over the cooked chicken in the skillet. Toss the chicken to coat all pieces evenly. Let it simmer for 2-3 minutes, allowing the sauce to thicken slightly and adhere to the chicken.
- Make the Slaw: In a separate bowl, mix together shredded cabbage, shredded carrots, sliced green onions, and chopped cilantro until well combined.
- Assemble the Tacos: Fill each crunchy taco shell with a portion of the saucy chicken mixture. Top generously with the fresh slaw, then sprinkle sesame seeds over each taco for added texture and flavor.
- Serve: Garnish the assembled tacos with lime wedges on the side. Serve immediately for the best crunch and freshness, squeezing lime juice over the tacos before eating.
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Adjust chili flakes to your preferred spice level or omit for a milder flavor.
- To add more heat, consider serving with a drizzle of sriracha or a side of sliced jalapeños.
- Chicken thighs can be used instead of breasts for juicier meat, but cook times may vary.
- For a vegetarian version, substitute chicken with tofu or tempeh and adjust cooking times accordingly.
