Last week Steve tagged Maria and me on Facebook with a post about Chicken Teriyaki Tacos. I saved the link but didn’t get a chance to look at it until yesterday. Imagine my disappointment to discover it was a link to a YouTube video that just quickly showed you how to make the tacos, but with no measurements for the ingredients.
Now don’t get me wrong, I like to wing it when I cook. However, winging it doesn’t translate very well into shared recipes – especially for those of you who don’t like to wing it. So instead of winging it, here you go. My version of Chicken Teriyaki Tacos with the ingredients.
In a sauce pan, heat over medium heat the following ingredients: water, soy sauce, brown sugar, garlic, honey and ground ginger. Bring to a boil. In a small bowl whisk the 2 tablespoons of water and corn starch together. Slowly whisk this mixture into the sauce on the stove.
Allow the sauce to cook at a simmer for 1 to 3 minutes until thick. Remove from heat and set aside.
To make the chicken, add olive oil to a pan and heat over medium heat. Add the cubed chicken. Season with salt, pepper, garlic powder, and ginger. Saute until cooked through. Add the sauce to the pan and heat until bubbling.
Serve in the taco shell of your choice on a bed of cilantro rice.
- 1 cup of water
- 1/3 cup soy sauce
- 1 clove of minced fresh garlic
- 1/2 cup of brown sugar
- 1 tablespoon of honey
- 1/2 teaspoon ground ginger
- 2 tablespoons of corn starch
- 2 tablespoons of water
- 8 boneless skinless chicken thighs or chicken breasts, cubed
- Salt and Pepper
- Garlic Powder
- 1-2 tablespoons Olive Oil
- Corn or flour tortillas
- Rice
- Fresh chopped cilantro
- In a sauce pan, heat over medium heat the following ingredients: water, soy sauce, brown sugar, garlic, honey and ground ginger. Bring to a boil.
- In a small bowl whisk the 2 tablespoons of water and corn starch together. Slowly whisk this mixture into the sauce on the stove.
- Allow the sauce to cook at a simmer for 1 to 3 minutes until thick.
- Remove from heat and set aside.
- In a frying pan, heat olive oil. Add chicken. Season with salt, pepper, garlic powder, and ginger. Saute until cooked through.
- Add the sauce to the pan and heat until bubbling.
- Boil rice according to package directions. Add fresh chopped cilantro to taste.
- Serve in the taco shell of your choice on a bed of cilantro rice.
- Garnish optional: sesame seeds and/or green onion!
- For a quick dinner, I use Uncle Ben's Boil in a Bag rice and add fresh cilantro.