If you are looking for a unique twist on taco night, the Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe is an absolute game changer! It brings together the irresistibly sweet and savory flavors of teriyaki-marinated chicken paired with a cool, crunchy cucumber salad dressed in a luscious sesame cream. This combination creates a delightful balance of textures and tastes that will make your taste buds dance. Whether you’re cooking for family, friends, or just treating yourself, these tacos are bursting with flavor, easy to assemble, and perfect for any occasion.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this recipe is simple yet essential to achieving the perfect harmony of sweet, salty, creamy, and crisp elements. These ingredients not only make the dish tasty but also add vibrant colors and fresh textures that are always a joy to eat.
- 2 boneless, skinless chicken breasts: The star protein that soaks up the flavorful teriyaki marinade beautifully.
- 1/4 cup soy sauce: Provides a salty, umami-rich base for the marinade.
- 2 tablespoons honey: Adds a beautiful natural sweetness to balance the soy sauce.
- 2 tablespoons rice vinegar: Brings brightness and slight tang that lifts the entire dish.
- 2 tablespoons brown sugar: Enhances the caramelization and deepens the sweet notes of the chicken.
- 1 tablespoon sesame oil: Infuses a lovely nutty aroma both in the marinade and dressing.
- 2 cloves garlic, minced: Adds pungency and warmth to the marinade.
- 1 teaspoon fresh ginger, grated: Offers a fresh, zesty kick perfectly pairing with the other Asian-inspired flavors.
- 1/4 teaspoon red pepper flakes: Brings subtle heat to the marinade without overpowering.
- 8 small flour tortillas: The cozy, soft vessel for all the delicious fillings.
- 1 cup shredded lettuce: Adds crispness and freshness to each bite.
- 1/2 cup shredded carrots: Gives sweetness and a delightful crunch.
- 1/4 cup cilantro leaves, chopped: Provides a fresh herbal brightness.
- 1/2 cup cucumber, thinly sliced: The cooling element for the creamy sesame cucumber topping.
- 2 tablespoons mayonnaise: Creates the silky, creamy dressing for the cucumbers.
- 1 tablespoon sesame seeds: Adds a toasty crunch and looks beautiful sprinkled on top.
- 1 teaspoon rice vinegar (for cucumbers): Introduces extra tang in the sesame cucumber salad.
- 1 tablespoon sesame oil (for cucumbers): Deepens the sesame flavor in the cream dressing.
- 1/4 teaspoon salt: Balances and enhances the flavors in the dressing.
- 1/4 teaspoon black pepper: Adds mild spice to round out the dressing.
How to Make Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
Step 1: Prepare the Chicken
Begin by placing your boneless, skinless chicken breasts on a clean surface. This is the foundation of your tacos, and prepping it properly makes all the difference.
Step 2: Make the Marinade
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Mixing these ensures the sweet, salty, spicy, and nutty flavors are perfectly balanced for the teriyaki marinade.
Step 3: Marinate the Chicken
Place your chicken breasts in a resealable bag or shallow dish and pour the prepared marinade over them. Seal or cover and refrigerate for at least 30 minutes, or up to an hour for a deeper flavor infusion.
Step 4: Prepare the Creamy Sesame Cucumbers
While the chicken is marinating, thinly slice the cucumbers and place them in a bowl. In another small bowl, whisk together mayonnaise, rice vinegar, sesame oil, salt, and pepper. Pour this creamy dressing over the cucumbers and toss to coat evenly. Sprinkle sesame seeds on top and set aside.
Step 5: Cook the Chicken
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for 5 to 6 minutes on each side until thoroughly cooked and nicely caramelized. Cooking the chicken perfectly is key to juicy and flavorful tacos.
Step 6: Prepare the Tortillas and Assemble
Let the chicken rest for a few minutes after cooking, then warm your tortillas briefly in the skillet. Slice the chicken thinly against the grain, then place it on each tortilla. Top with shredded lettuce, carrots, creamy sesame cucumbers, and chopped cilantro for a vibrant, fresh finish.
How to Serve Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
Garnishes
Garnish the tacos with freshly chopped cilantro which adds a bright, herbal note that complements the savory teriyaki perfectly. Don’t forget to sprinkle additional sesame seeds over the creamy cucumbers for a nutty crunch and to elevate the presentation.
Side Dishes
Serve these tacos alongside a light Asian-inspired slaw or some steamed jasmine rice to soak up the tangy teriyaki juices. A crisp side salad with fresh lime wedges also pairs brilliantly to keep things fresh and balanced.
Creative Ways to Present
For a fun twist, serve the teriyaki chicken and creamy sesame cucumbers build-your-own style with all the fillings in separate bowls. Guests can customize their tacos and it makes for an interactive, casual meal experience that’s perfect for gatherings.
Make Ahead and Storage
Storing Leftovers
You can store any leftover cooked chicken, tortillas, and cucumber salad separately in airtight containers in the refrigerator for up to three days. Keep the tortillas wrapped in foil or a sealed bag to prevent drying out.
Freezing
The cooked teriyaki chicken can be frozen for up to two months. Slice it before freezing for easier thawing. The creamy sesame cucumbers do not freeze well due to their texture, so it is best to prepare them fresh.
Reheating
Reheat the chicken gently in a skillet or microwave until warmed through to avoid drying it out. Warm the tortillas quickly in a pan or oven. Add fresh creamy sesame cucumbers after reheating for maximum freshness and crunch.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will make the tacos even juicier and offer a bit more richness. Just adjust the cooking time slightly since thighs can take a bit longer.
Is there a vegetarian version of this Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe?
Yes! Swap out the chicken with grilled tempeh or tofu marinated in the same teriyaki sauce for a delicious vegetarian alternative that’s just as flavorful.
Can I make the creamy sesame cucumber salad ahead of time?
Yes, you can make it a few hours in advance to let the flavors meld, but avoid making it too far ahead as cucumbers can get watery and lose their crispness.
What if I don’t have sesame oil?
While sesame oil adds a distinctive nutty flavor, you can substitute with a light vegetable oil and a few drops of toasted sesame seeds for crunch if needed.
How spicy is this recipe?
The recipe has only a mild hint of heat from the red pepper flakes, which balances the sweet and savory flavors beautifully. You can adjust or omit the flakes depending on your spice tolerance.
Final Thoughts
There is something undeniably joyful about the fresh, vibrant flavors paired with the comforting warmth of tortillas in this Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe. I can’t recommend it enough for your next meal, whether it’s a casual weeknight dinner or an impressive dish to share. Give it a try and discover your new favorite way to enjoy tacos with an exciting Asian-inspired twist!
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Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 8 tacos
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Asian-Mexican)
- Diet: Halal
Description
These Teriyaki Chicken Tacos with creamy sesame cucumbers offer a delicious fusion of Asian and Mexican flavors. Marinated chicken breasts are cooked to juicy perfection and combined with a crisp, refreshing cucumber salad dressed in a creamy sesame sauce. Served on warm flour tortillas with fresh lettuce, shredded carrots, and cilantro, these tacos are an easy, flavorful meal perfect for a quick dinner or entertaining friends.
Ingredients
Chicken and Marinade
- 2 boneless, skinless chicken breasts
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes
Tacos and Garnishes
- 8 small flour tortillas
- 1 cup shredded lettuce
- 1/2 cup shredded carrots
- 1/4 cup cilantro leaves, chopped
Creamy Sesame Cucumbers
- 1/2 cup cucumber, thinly sliced
- 2 tablespoons mayonnaise
- 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds
Instructions
- Prepare the Chicken: Place the two boneless, skinless chicken breasts onto a clean cutting board to get ready for marination.
- Make the Marinade: In a medium bowl, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and red pepper flakes. Whisk until the sugar is dissolved and the ingredients are well-mixed.
- Marinate the Chicken: Place the chicken breasts into a resealable plastic bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for at least 30 minutes, preferably 1 hour, to develop flavor.
- Prepare Creamy Sesame Cucumbers: Place thinly sliced cucumbers in a small bowl. In another bowl, whisk together mayonnaise, rice vinegar, sesame oil, salt, and black pepper. Pour this dressing over the cucumbers and toss to coat evenly. Sprinkle sesame seeds on top and set aside.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken breasts and cook 5 to 6 minutes per side, until internal temperature reaches 165°F (75°C) and chicken is fully cooked.
- Rest the Chicken: Remove the cooked chicken from the pan and let it rest for a few minutes to retain juices.
- Warm the Tortillas: While the chicken rests, warm the flour tortillas in the same skillet for about 30 seconds per side until warm and slightly toasted.
- Slice the Chicken: Slice the rested chicken into thin strips against the grain for tenderness.
- Assemble the Tacos: Place chicken slices onto each tortilla, then top with shredded lettuce, shredded carrots, and spoonfuls of creamy sesame cucumbers. Garnish with chopped cilantro leaves.
- Serve: Serve the assembled tacos immediately while warm and enjoy this fusion flavorful meal.
Notes
- For deeper flavor, marinate chicken for up to 2 hours but no longer to avoid overly salty meat.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (75°C).
- Flour tortillas can be substituted with corn tortillas or lettuce wraps for a gluten-free option.
- Creamy sesame cucumbers can be made ahead and refrigerated for up to an hour before serving.
- Add extra heat by increasing red pepper flakes or topping tacos with sliced jalapeños.
