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Teriyaki Chicken Tacos with Creamy Sesame Cucumbers

Three loaded Teriyaki Chicken Tacos featuring glazed chicken, creamy white cheese, sliced cucumbers, and green onions.
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Make flavorful Japanese-inspired tacos using sweet and savory teriyaki chicken, topped with a cool, creamy sesame cucumber mixture.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • 12 small corn or flour tortillas
  • For the Creamy Sesame Cucumbers:
  • 1 large English cucumber, thinly sliced
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons tahini
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional garnish: toasted sesame seeds, chopped green onions

Instructions

  1. Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
  2. Thicken the Sauce: Whisk in the cornstarch slurry. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon, about 1-2 minutes. Remove from heat.
  3. Marinate and Cook Chicken: Place the cut chicken pieces in a bowl and pour half of the prepared teriyaki sauce over them. Let it marinate for at least 15 minutes. Reserve the remaining sauce.
  4. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 6-8 minutes.
  5. Glaze the Chicken: Pour the reserved teriyaki sauce over the cooked chicken in the skillet. Toss to coat completely and cook for 1 minute until the glaze is sticky. Remove from heat.
  6. Make the Creamy Sesame Cucumbers: In a medium bowl, whisk together the Greek yogurt, tahini, rice vinegar, sesame oil, salt, and pepper until smooth. Gently fold in the thinly sliced cucumbers.
  7. Warm Tortillas: Warm the tortillas according to package directions (in a dry skillet or microwave).
  8. Assemble Tacos: Fill each warm tortilla with a portion of the glazed teriyaki chicken. Top generously with the creamy sesame cucumber mixture. Garnish with toasted sesame seeds and green onions, if using.

Notes

  • For a quicker meal, use store-bought teriyaki sauce and skip the marinating time for the chicken.
  • If you prefer a spicier taco, add a dash of sriracha to the teriyaki sauce while it simmers.
  • Use shredded cabbage mixed with the cucumbers for added crunch in your topping.

Nutrition

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