Description
A cool, crunchy Japanese cucumber salad is the perfect topping to a rich, glazed chicken teriyaki taco.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 4 taco shells
- Japanese cucumber salad (recipe linked above)
Instructions
- Heat vegetable oil in a pan over medium heat.
- Add chicken thighs and cook until browned on both sides.
- In a bowl, mix soy sauce, mirin, sake, and sugar.
- Pour the sauce over the chicken and let it simmer until thickened.
- Remove chicken from the pan and slice into strips.
- Assemble tacos by placing chicken strips in taco shells and topping with cucumber salad.
Notes
*You can prepare the Japanese Cucumber Salad the night before for faster prep.
**If you can’t find Japanese or Persian cucumbers, you can substitute 1 large English cucumber. It will need to be seeded and cut into half-moons.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 25