Sweet Soy Glazed Chicken Tacos with Sriracha Mayo and Crispy Onions

These sweet and savory chicken tacos are the perfect quick dinner solution. Tender chicken strips are coated in a sticky sweet soy glaze, then loaded into warm tortillas with a tangy cilantro slaw. A drizzle of spicy sriracha mayo and a handful of crispy fried onions take them over the top.

Ready in just 20 minutes, this one-pan meal delivers big flavor with minimal effort. Whether you’re cooking for a busy weeknight or a casual taco night, these tacos are sure to satisfy.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

8 ounce Sous Vide Chopped ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together mayonnaise and sriracha to make the sriracha mayo. Set aside.
2. In another small bowl, combine rice wine vinegar, sugar and a pinch of salt and pepper. Add coleslaw mix and toss to coat. Chop cilantro and stir into the slaw. Set aside.
3. Slice the long green pepper into thin strips.
4. Heat cooking oil in a large skillet over medium-high heat. Add the green pepper strips and cook for 2-3 minutes until slightly softened.
5. Add the sous vide chopped chicken to the skillet and cook for 2-3 minutes, breaking it up with a spatula.
6. Pour the sweet soy glaze over the chicken and peppers. Stir to coat and cook for 1-2 minutes until the glaze is sticky and the chicken is heated through.
7. Warm the flour tortillas in a dry skillet or microwave until pliable.
8. Assemble tacos: Divide the chicken and pepper mixture among the tortillas. Top with the tangy slaw, drizzle with sriracha mayo and sprinkle with crispy fried onions. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein?

Yes, you can substitute the chicken with beef strips, shrimp or tofu. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken and peppers in a skillet and assemble tacos fresh.

Can I make this gluten-free?

Use gluten-free tortillas and ensure your sweet soy glaze is gluten-free. Check labels on sriracha and mayonnaise as well.