Teriyaki Chicken Tacos

Well, am I ever late in posting this. I made these for dinner when my mom was visiting, about 3 weeks ago. I meant to post it earlier, but I wanted to post the Mexican Potato Salad I had served with it (which I had made for a work potluck a couple of days before; I brought the leftovers home), but I never got around to taking a decent picture of it. So, if you want to know about the Mexican potato salad recipe, and you do, just click that link and read all about it. And then make it and eat it.

As for making and eating these tacos, which you should also do, here is how:

Teriyaki Chicken Tacos

Ingredients
1/4 cup soy sauce
1 cup stock (I used vegetable because that’s what I had; chicken would also work)
1/2 a red onion, grated (grating an onion is horrible. You still have to do it. Too bad.)
30 grinds pepper
2 whole skinless, boneless chicken breasts, cubed
60 snow peas, ends snapped off, cut into 1/2″ pieces
1 bunch green onions, chopped
1/2 cup rice vinegar
salt
1 avocado, cubed
sriracha to taste
tortillas to serve

Method
Whisk together soy sauce, stock, onion, and pepper in a large bowl.
Stir in chicken.
Cover and refrigerate for 1-4 hours.
Stir together the snow peas, green onions, and rice vinegar.
Add a couple pinches of salt and a few dashes of sriracha or however much you like.
When the chicken is done marinating, heat a pan over high heat.
Cook the chicken for about 5 minutes, turning to brown all sides.
Add in the marinade and turn down to medium-high.
Cook for 10 minutes or until sauce is reduced and thickened.
Serve in warm tortillas with the snow pea slaw and avocado on top.

This recipe came from the never-disappointing Off the (Meat) Hook. I doubled it, since this looked like it would feed 2 nicely, but I had 3 people. I also changed the snap peas to snow peas because I found those first in the store, and also because the only difference is the shape. Also, I didn’t have any wine around, but I did have stock – when do I not have vegetable stock in the freezer? – and since I’ve seen other recipes substitute stock for wine in the case of people who can’t cook with alcohol, I went ahead and did that here.

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One Response to Teriyaki Chicken Tacos

  1. I love coming up with and trying all sorts of different and interesting tacos. These look delicious!

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