Description
These Crunchy Asian-Style Chicken Tacos combine tender, flavorful chicken strips coated in a savory-sweet Asian-inspired sauce with a refreshing crunchy slaw, all nestled in crispy taco shells. Perfect for a quick and delicious weeknight meal bursting with vibrant textures and flavors.
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 until golden brown and fully cooked, ensuring the chicken reaches an internal temperature of 165°F (74°C).
- 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 blend all the flavors.
- Sauce the Chicken: Pour the prepared sauce over the cooked chicken strips in the skillet. Toss to coat evenly and let it simmer for 2-3 minutes until the sauce thickens slightly and clings to the chicken.
- Make the Slaw: In a separate bowl, mix shredded cabbage, shredded carrots, sliced green onions, and chopped cilantro to create a fresh, vibrant slaw.
- Assemble the Tacos: Fill each crunchy taco shell evenly with the sauced chicken mixture, then top generously with the prepared slaw. Sprinkle with sesame seeds for added texture and flavor.
- Serve: Garnish the tacos with lime wedges for a zesty finish. Serve immediately and enjoy the delightful crunch and flavors.
Notes
- You can substitute chicken thighs for a juicier texture.
- For gluten-free, ensure to use tamari instead of soy sauce and gluten-free taco shells.
- Adjust chili flakes according to your preferred spice level.
- Prepare the slaw a little in advance for better flavor melding.
- Serve immediately to keep taco shells crunchy; do not assemble too early.
