Teriyaki Chicken Tacos with Sesame Nori
1 x 255g Street Kitchen Japanese Teriyaki Chicken Stir-fry Kit
500g (approx. 8) chicken tenderloins
1 tablespoon vegetable oil
8 soft wheat tortillas
2 cups (120g) finely shredded red cabbage
1 large carrot, grated
1 nori sheet, finely shredded
1 green onion, finely sliced
and lime wedges to serve
Combine ginger and garlic paste sachet and chicken tenderloins in a large bowl. Mix well to coat.
Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken 3-5 minutes or until brown.
Pour over Japanese Teriyaki Chicken Stir-fry Sauce and simmer 1-2 minutes or until chicken is cooked through. Remove chicken from pan and cool. Spoon remaining Teriyaki sauce into a bowl. Set aside. Toast sesame seeds in a dry frying pan over medium-high heat until golden. Remove.
- Follow packet instructions to warm tortillas.
- Spoon a little mayonnaise onto warm tortillas and arrange cabbage and carrot over the top.
- Add chicken and spoon over a little of the reserved Teriyaki sauce.
- Top with toasted sesame seeds, shredded nori and green onion. Serve immediately with lime wedges.