Teriyaki Chicken Tacos

Ingredients:

• For the creamy cucumbers:

  • Greek yogurt, mayo, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, salt, fresh herbs (cilantro, green onions, mint), sesame seeds, and cucumbers.

• For the teriyaki chicken:

  • Boneless, skinless chicken thighs, salt, pepper, teriyaki sauce, and sweet chili sauce.

• For serving:

  • Flour tortillas, avocado, crushed peanuts, and sesame seeds.

Instructions:

1. Cook the Chicken:

   • Season and cook the chicken thighs in an Instant Pot with teriyaki sauce. Pressure cook for 10 minutes. After cooking, shred the chicken and broil with extra teriyaki and sweet chili sauce for crispy, caramelized edges.

2. Prepare the Creamy Cucumbers:

   • Thinly slice the cucumber and mix with Greek yogurt, mayo, rice vinegar, sweet chili sauce, sesame oil, chili crunch, and fresh herbs. Toss to combine and reserve a bit of dressing for drizzling on the tacos.

3. Assemble the Tacos:

   • Warm tortillas and char them slightly if desired. Layer with shredded chicken, creamy cucumbers, avocado, extra dressing, crushed peanuts, and sesame seeds.

Notes:

• Crockpot, Oven, and Stovetop alternatives: The recipe provides ways to cook the chicken in different appliances (crockpot, oven, stovetop), so you can choose your preferred method.
• Adjusting flavor: Feel free to adjust the sweet chili sauce or sesame oil to your taste preferences for more or less heat and richness.

These tacos would make a fantastic meal—crunchy, creamy, and full of umami flavor. Enjoy cooking!