Teriyaki Chicken Tacos

Tacos are such a favorite in this house. They’re actually one of my all time favorite foods! I just love to try different combinations and spice them up whenever we have them here. These teriyaki chicken tacos were inspired by the incredible tacos we had at a local Asian restaurant and I just went nuts for them. The combination of Asian flavors in my beloved taco package was just a match made in heaven. So I decided to recreate them at home and it was so fun!

First, I made the slaw topping. That way it could sit and marinate while I made the other two components. It was such a fantastic and simple combination of cabbage, carrots, red onion, soy sauce, vinegar and lime juice.
Next, I made a wonderful batch of scallions rice. It was such a fantastic base for the chicken in the tacos. I don’t think I could even imagine teriyaki chicken without rice!
Then I just cooked up the teriyaki chicken while the rice cooked. Oh my goodness, when the liquids all cooked down into a syrupy glaze the flavors were so wonderful and intense. The soy sauce worked so well with the brown sugar and honey.

After that it was just all about assembly. I toasted up my corn tortillas quickly, then piled on a scoop of rice, scoop of chicken and a big heap of that gorgeous, colorful slaw. I even sprinkled some sesame seeds on top of the chicken for that extra flavor and texture. Oh my, they were everything I needed in a taco. Hope you all love them too! Enjoy!! xoxo

Teriyaki Chicken Tacos
Teriyaki Chicken Tacos
5 from 1 vote
Teriyaki Chicken Tacos
Teriyaki Chicken Tacos
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

These are such incredible and flavorful teriyaki chicken tacos served with fragrant scallion rice and a gorgeous Asian slaw!

Course: Main Course
Keyword: Tacos, Teriyaki Chicken Tacos
Servings: 12 tacos
Calories: 574 kcal
Author: Jeanie and Lulu's Kitchen
  • 2 cups shredded red cabbage
  • 2 cups shredded carrots I used rainbow carrots
  • 1/2 a red onion thinly sliced
  • 1 whole lime juiced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1/2 stick butter
  • 1 cup long grain white rice
  • 1 1/2 cups chicken stock
  • 1/2 cup thinly sliced scallions
  • 1 dash sesame oil
  • 1.5 pounds boneless, skinless chicken thighs diced into small chunks
  • 1 tablespoon fresh ginger minced
  • 2 cloves garlic minced
  • 1/3 cup soy sauce
  • 1/4 cup dark brown sugar
  • 2 tablespoons honey
  • toasted sesame seeds for sprinkling on top
  • 12 whole corn tortillas taco sized
  1. First, make the slaw. Simple stir the cabbage, carrot, red onion, lime juice, soy sauce and rice wine vinegar together thoroughly in a bowl. Set it aside to let the flavors marry and the liquids wilt the veggies a little while you make everything else. Then start on the rice. Melt the butter in a medium sauce pan, then add the rice to toast it for just a couple of minutes. Pour in the chicken stock and let it come to a gentle boil. Cover the pot and reduce the heat to low. Let the rice cook until tender for about 15 to 20 minutes. When it is done, stir in the scallions and let them get fragrant in the hot rice.

  2. While the rice cooks, make the chicken. Heat the sesame oil in a large skillet with deep sides over medium high heat. Add the chunks of chicken and let them cook for a couple of minutes, until they start to become white. Add in the ginger and garlic and let them become fragrant for a couple of minutes. Finally, pour in the soy sauce, brown sugar and honey. Let the mixture gently boil for 10-15 minutes until it is a thick glaze that lovingly coats the chicken. 

  3. Now it's just time to assemble! Warm up the tortillas however you like best (I like the griddle but microwave works too). Scoop a generous spoonful of the rice on each tortilla, then scoop a spoonful of the chicken on top of the rice. Sprinkle the chicken with sesame seeds, then pile a small mound of the slaw on the very top. Serve immediately and enjoy!! If you keep all of the components stored in airtight containers separately, they also make great leftovers. 

Nutrition Facts
Teriyaki Chicken Tacos
Amount Per Serving (2 tacos)
Calories 574 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 7.5g47%
Cholesterol 121mg40%
Sodium 1593mg69%
Potassium 666mg19%
Carbohydrates 63.7g21%
Fiber 5.3g22%
Sugar 15.9g18%
Protein 39.9g80%
Calcium 80mg8%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.


Teriyaki Chicken Tacos
Teriyaki Chicken Tacos





10 thoughts on “Teriyaki Chicken Tacos”

  1. Oh my gosh, my son is going to LOVE these Asian Tacos! Thank goodness it’s Tuesday and I am making them tonight! Pinned

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