Ingredients
- Chicken breasts: 1.5 lbs, boneless and skinless
- Teriyaki sauce: 1 cup
- Corn tortillas: 12
- Cucumber: 1 large
- Sesame oil: 1 tablespoon
- Mayonnaise: 1/2 cup
- Rice vinegar: 2 tablespoons
- Sesame seeds: 1 tablespoon
Instructions
- Step 1: Cut the chicken breasts into bite-sized pieces. In a bowl, marinate the chicken with teriyaki sauce for at least 30 minutes, or up to 2 hours in the refrigerator.
- Step 2: While the chicken marinates, prepare the creamy sesame cucumbers. Peel the cucumber, cut it in half lengthwise, and scrape out the seeds. Thinly slice the cucumber and place it in a bowl.
- Step 3: In a separate small bowl, whisk together the mayonnaise, sesame oil, and rice vinegar. Pour this dressing over the cucumber slices and toss to combine. Sprinkle with sesame seeds. Refrigerate until ready to serve.
- Step 4: Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook until cooked through and slightly caramelized, about 6-8 minutes, stirring occasionally.
- Step 5: Warm the corn tortillas according to package directions.
- Step 6: Assemble the tacos by filling each tortilla with the teriyaki chicken and topping with the creamy sesame cucumbers. Serve immediately.
Notes
- Store leftover chicken and creamy cucumbers separately in airtight containers in the refrigerator to prevent soggy tacos.
- For best results, reheat the teriyaki chicken in a skillet over medium heat, adding a splash of water if needed to keep it moist.
- Garnish your teriyaki chicken tacos with a sprinkle of chopped green onions or cilantro for a pop of fresh flavor.
- Don't overcrowd the skillet when cooking the chicken; work in batches to ensure proper browning and caramelization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American