19 January, 2016
Teriyaki Chicken TacosPosted in : chicken, dinner, easy, tacos, teriyaki, Uncategorized on by : Jeanette Schramm
And we’re back!
Thanks for bearing with me throughout my vacation. I really needed one. Today, though, I’m cooking for my friend, Tyler, and myself, and I’m making some teriyaki chicken tacos, at his request. It’ll be easy. I’m making them before I make the hot apple toddies (tune in next week!) so we should be okay *wink*.
It’s cold outside. The winter has finally hit us and my buddy and I are inside, playing games and staying warm (and well away from the subzero temperatures outside). What better way to feel warm and cozy at home than with some nice hot, savory tacos? Let’s get started with this easy, fun, and family-friendly recipe!
1 lb boneless, skinless chicken thighs
1/3 cup soy sauce
1/4 cup brown sugar
2 tbsp honey
1 tbsp chopped garlic
1 tbsp chopped ginger
1 cup white rice
2 cups water (for cooking the rice)
1/4 cup chopped green onion
Sesame seeds (optional)
Shredded cheese (optional)
Corn or flour tortillas
Prep: chop up the ginger, garlic and green onion. If you’ve never chopped ginger before, it’s pretty easy. Cut the ginger in half so you have a flat surface to place against the cutting board, then, using a paring knife, peel away the outer skin to reveal the yellow flesh. Cut the ginger into narrow discs, then into long slivers, and finally, into long slivers the other way, leaving you with cubes of ginger root. Super easy. Protip: save any extra ginger to steep in some hot, sweetened water to make tea (ginger tea is great for curing stomach aches).
In a large pan, over medium-high heat, cook together the chicken soy sauce, brown sugar, honey, garlic, and ginger until the chicken is cooked through and the sauce has turned into a thick glaze. Meanwhile, cook the rice in a saucepan and add half of the chopped green onion to the cooked rice.
Heat up the tortillas prior to serving. Layer rice, chicken, green onions, and — if you so wish — poppy seeds, and enjoy!