Teriyaki Chicken Tacos

Teriyaki chicken tacos with crunchy cabbage, spring onions and sesame.

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A Japanese-style soy-mirin glaze becomes a taco filling when paired with crisp slaw and warm tortillas.

Ingredients

• 600 g boneless chicken thighs, sliced
• 3 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp brown sugar
• 1 tsp grated ginger
• 8 small tortillas
• 200 g cabbage, finely shredded
• 2 spring onions, sliced
• 1 tbsp sesame seeds
• 1 lime
• 1 tbsp neutral oil

Step-by-step method

1. Mix soy sauce, mirin, brown sugar and ginger until the sugar begins to dissolve.
2. Heat oil in a large frying pan over medium-high heat and cook the chicken for 6–7 minutes until browned and nearly cooked.
3. Pour in the teriyaki mixture and cook for another 3–4 minutes, tossing until glossy and the chicken reaches at least 74°C.
4. Warm the tortillas in a dry pan or according to the packet instructions and keep them covered in a clean towel.
5. Toss the cabbage with half the lime juice and a small pinch of salt.
6. Fill each tortilla with cabbage and glazed chicken, spooning over a little pan sauce.
7. Finish with spring onions, sesame seeds and the remaining lime.