Chinese Chicken Tacos with Pickled Vegetables
Crispy Chinese-Style Chicken Tacos with Tangy Pickled Veggies
Ingredients:
1 lb (450g) boneless, skinless chicken thighs, thinly sliced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
1/4 teaspoon white pepper
8 small flour or corn tortillas
1 cup shredded napa cabbage
For Pickled Vegetables:
1 cup shredded carrots
1 cup thinly sliced cucumber
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
Garnishes:
Fresh cilantro leaves
Sliced green onions
Sesame seeds
Sriracha or chili sauce (optional)
Directions:
In a bowl, mix soy sauce, hoisin sauce, sesame oil, ginger, garlic, and white pepper. Add the chicken slices and marinate for at least 30 minutes.
Prepare the pickled vegetables by combining rice vinegar, sugar, and salt in a jar. Stir until dissolved. Add shredded carrots and cucumber. Refrigerate for at least 1 hour.
Heat a large skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes until fully cooked and slightly caramelized.
Warm the tortillas in a dry skillet or microwave.
Assemble the tacos by layering shredded napa cabbage, cooked chicken, and pickled vegetables on each tortilla.
Garnish with fresh cilantro, green onions, sesame seeds, and a drizzle of sriracha if desired. Serve immediately.
Prep Time: 20 minutes | Marinating Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 1 hour (including pickling)
Kcal: 280 kcal | Servings: 4 servings
#chickentacos #asiantacos #pickledvegetables #fusionfood #easyrecipes #quickdinner #flavorfulmeals #homemadecooking #tacotuesday #healthylunch #chinesefood #nutfree #dinnerideas #freshflavors #cilantro #sesameoil #hoisinsauce #weeknightdinner #foodie #comfortfood
Craving a twist on taco night? These Chinese Chicken Tacos with Pickled Veggies bring bold flavors and fresh crunch to your plate!
Chinese Chicken Tacos with Pickled Vegetables
Crispy Chinese-Style Chicken Tacos with Tangy Pickled Veggies
Ingredients:
1 lb (450g) boneless, skinless chicken thighs, thinly sliced
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
1/4 teaspoon white pepper
8 small flour or corn tortillas
1 cup shredded napa cabbage
For Pickled Vegetables:
1 cup shredded carrots
1 cup thinly sliced cucumber
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
Garnishes:
Fresh cilantro leaves
Sliced green onions
Sesame seeds
Sriracha or chili sauce (optional)
Directions:
In a bowl, mix soy sauce, hoisin sauce, sesame oil, ginger, garlic, and white pepper. Add the chicken slices and marinate for at least 30 minutes.
Prepare the pickled vegetables by combining rice vinegar, sugar, and salt in a jar. Stir until dissolved. Add shredded carrots and cucumber. Refrigerate for at least 1 hour.
Heat a large skillet over medium-high heat. Cook the marinated chicken for 5-7 minutes until fully cooked and slightly caramelized.
Warm the tortillas in a dry skillet or microwave.
Assemble the tacos by layering shredded napa cabbage, cooked chicken, and pickled vegetables on each tortilla.
Garnish with fresh cilantro, green onions, sesame seeds, and a drizzle of sriracha if desired. Serve immediately.
Prep Time: 20 minutes | Marinating Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 1 hour (including pickling)
Kcal: 280 kcal | Servings: 4 servings
#chickentacos #asiantacos #pickledvegetables #fusionfood #easyrecipes #quickdinner #flavorfulmeals #homemadecooking #tacotuesday #healthylunch #chinesefood #nutfree #dinnerideas #freshflavors #cilantro #sesameoil #hoisinsauce #weeknightdinner #foodie #comfortfood
Craving a twist on taco night? These Chinese Chicken Tacos with Pickled Veggies bring bold flavors and fresh crunch to your plate!
