Description
Sizzling teriyaki chicken tacos bring Asian-inspired flavors dancing across your plate with zesty cucumber coolness. Crisp tortillas cradle tender marinated chicken, promising a mouthwatering fusion that delivers bold, fresh excitement in every delectable bite.
Ingredients
Scale
Protein:
- 1 chicken
Sauce and Seasoning:
- 1/4 cup (59 milliliters) plain Greek yogurt
- 2 tablespoons (30 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) sweet chili sauce
- 1 teaspoon (5 milliliters) toasted sesame oil
- 1 teaspoon (5 milliliters) chili crunch
- 1/2 teaspoon (2.5 milliliters) sesame seeds
- 1/4 teaspoon (1.25 milliliters) salt
Vegetables and Herbs:
- 1 large English cucumber (or 3–4 Persian cucumbers)
- 1 cup fresh herbs (cilantro, green onions, and/or mint)
- 2 tablespoons (30 milliliters) rice vinegar
Instructions
- Generously coat chicken thighs with salt and pepper on both surfaces for robust flavor infusion.
- Transfer seasoned chicken into Instant Pot, completely cover with teriyaki sauce, ensuring uniform coating.
- Securely seal Instant Pot lid, activate high-pressure cooking mode for precisely 10 minutes.
- After cooking cycle completes, allow pressure to dissipate naturally or expedite manual release.
- Extract chicken and meticulously shred using kitchen tongs or dual forks into delicate strands.
- Arrange shredded meat onto parchment-lined baking sheet, preheating broiler simultaneously.
- Lavishly drizzle additional teriyaki and sweet chili sauces over chicken, thoroughly tossing for comprehensive coverage.
- Position baking sheet under broiler, monitoring closely for 3-6 minutes until edges caramelize and crisp develops.
- Prepare cucumber accompaniment by thinly mandolining vegetable into translucent rounds.
- Craft creamy dressing by vigorously whisking yogurt, mayonnaise, vinegar, chili sauce, sesame oil, and seasoning until silky.
- Gently fold cucumber slices and fresh herbs into prepared dressing, reserving minimal sauce for final garnish.
- Warm tortillas using direct flame, oven, or microwave method for optimal flexibility.
- Construct tacos by layering crispy teriyaki chicken, cucumber medley, avocado slices, reserved dressing, crushed peanuts, and sesame seeds.
- Serve immediately alongside extra dressing, inviting diners to savor complex flavor profile.
Notes
- Swap chicken thighs with tofu or tempeh for a vegetarian version that maintains the same delicious teriyaki flavor profile.
- Reduce cooking time in Instant Pot by 2-3 minutes for more tender chicken if you prefer less caramelization.
- Keep extra dressing refrigerated in an airtight container for up to 3 days, perfect for salad topping or dipping sauce.
- Use low-sodium teriyaki sauce to control salt intake without compromising taste.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Lunch, Dinner
- Method: Pressure Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 4
- Calories: 38 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 3 mg