Teriyaki Chicken Tacos

First, make the slaw. Simple stir the cabbage, carrot, red onion, lime juice, soy sauce and rice wine vinegar together thoroughly in a bowl. Set it aside to let the flavors marry and the liquids wilt the veggies a little while you make everything else. Then start on the rice. Melt the butter in a medium sauce pan, then add the rice to toast it for just a couple of minutes. Pour in the chicken stock and let it come to a gentle boil. Cover the pot and reduce the heat to low. Let the rice cook until tender for about 15 to 20 minutes. When it is done, stir in the scallions and let them get fragrant in the hot rice.

While the rice cooks, make the chicken. Heat the sesame oil in a large skillet with deep sides over medium high heat. Add the chunks of chicken and let them cook for a couple of minutes, until they start to become white. Add in the ginger and garlic and let them become fragrant for a couple of minutes. Finally, pour in the soy sauce, brown sugar and honey. Let the mixture gently boil for 10–15 minutes until it is a thick glaze that lovingly coats the chicken.

Now it’s just time to assemble! Warm up the tortillas however you like best (I like the griddle but microwave works too). Scoop a generous spoonful of the rice on each tortilla, then scoop a spoonful of the chicken on top of the rice. Sprinkle the chicken with sesame seeds, then pile a small mound of the slaw on the very top. Serve immediately and enjoy!! If you keep all of the components stored in airtight containers separately, they also make great leftovers.