Ingredients
- Chicken breasts: 1.5 lbs, cut into bite-sized pieces
- Teriyaki sauce: 1 cup
- Corn tortillas: 12
- Cucumber: 1 large, peeled, seeded, and diced
- Mayonnaise: 1/2 cup
- Sesame oil: 1 tablespoon
- Rice vinegar: 2 tablespoons
- Sesame seeds: 1 tablespoon
Instructions
- Step 1: In a bowl, marinate the chicken pieces in teriyaki sauce for at least 30 minutes.
- Step 2: While the chicken marinates, prepare the creamy sesame cucumbers. In a separate bowl, combine the diced cucumber, mayonnaise, sesame oil, and rice vinegar. Stir well and refrigerate until ready to serve.
- Step 3: Heat a skillet or wok over medium-high heat. Add the marinated chicken (reserving the marinade) and cook until browned and cooked through, about 5-7 minutes.
- Step 4: In the last minute of cooking, add the reserved teriyaki marinade to the skillet and let it simmer until it thickens slightly.
- Step 5: Warm the corn tortillas according to package instructions.
- Step 6: Assemble the tacos by filling each tortilla with teriyaki chicken and topping with the creamy sesame cucumbers. Sprinkle with sesame seeds and serve immediately.
Notes
- Store leftover chicken and cucumbers separately in airtight containers to prevent the tortillas from getting soggy.
- For best results, reheat the chicken in a skillet to maintain its texture, rather than microwaving.
- Garnish your tacos with a sprinkle of toasted sesame seeds and a drizzle of sriracha for an extra layer of flavor and visual appeal.
- Don't overcrowd the skillet when cooking the chicken; cook in batches to ensure proper browning and even cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American