Teriyaki Chicken Soft Tacos
Teriyaki Sauce:
1 3/4 cups water
1 Tablespoon cornstarch
3/4 cup brown sugar
1/2 cup soy sauce
1/2 cup canned pineapple tidbits, drained (save juice) I use a 20 ounce can, you use the rest later on.
1/4 cup pineapple juice (that you saved from the pineapple, drink the rest on ice! Yum! :o)
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 teaspoons minced fresh ginger (or you can use a heaping 1/2 teaspoon ground ginger)
Taco ingredients:
12 chicken tenderloins (or 1 to 2 pounds chicken tenders or boneless skinless chicken breasts)
12 7-inch flour tortillas (the snack size tortillas)
2 cups shredded Monterey Jack cheese
4 cups iceberg lettuce chopped very thin or shredded
1 1/2 cups canned pineapple tidbits
1 1/2 cups diced tomatoes (two medium tomatoes)
1/2 cups chopped green onion (green part only)
2 avacados diced (optional)
-Make the sauce by whisking corn starch into the water in a medium saucepan. Add remaining ingredients, then bring mixture to a boil, Reduce heat and simmer for 7 to 10 minutes or until slightly thickened. Let sauce cool
-When the sauce is cool, measure out about 1 cup of the sauce ( i saved a little more than a cup) Set this aside in the fridge. Use the remaining sauce to pour over chicken tenders in a medium bowl or ziploc bag. Cover chicken and let marinate for at least 6 hours. Overnight is even better.
-When chicken has marinated, preheat a large skillet over medium/low heat. Sprinkle pan with a little oil, Remove chicken from marinade (throw out the marinade the chicken was in) and saute' chicken in the pan for 8 to 10 minutes until it's cooked through and brown on both sides or since I like using my BBQ grill, I cooked my chicken on a preheated grill, and cooked for about 7 minutes per side, or until nicely browned and cooked through.
Slice each chicken tender into 3 or 4 pieces and place all the chicken in a medium bowl. Microwave the leftover 1 cup teriyaki sauce for 30 to 60 seconds or until it's hot. Pour the sauce over the sliced chicken in the bowl, and toss to coat.
When you're ready to build the tacos, preheat a skillet over medium heat** see note below. Toss a tortilla into the pan for a minute, then flip it over and add 2 to 3 tablespoons of shredded cheese across the center of the tortilla, let the tortilla sit in the pan for about a minute or so (until the cheese starts melting) then remove the tortilla and immediately spoon the equivalent of one chicken tender into the tortilla and some of the sauce.
Then arrange about 1/3 cup shredded lettuce over the chicken, follow that with a spoonful or 2 of the pineapple tidbits, and 1 to 2 spoonfulls of tomato, a spoon full of avacado, and couple of pinches of chopped green onion. Serve with fried rice and steamed veggies!! Enjoy!!!
* Makes 12 tacos
**Note: since my grill was hot from cooking the chicken, I warmed my tortillas on it, you can do 6 at a time, I warmed on 1 side for abour 30 or so seconds flipped over, and sprinkled some cheese on it, and let set for 30 more seconds or so until the cheese would start to melt.
No comments:
Post a Comment