Teriyaki Chicken Tacos
Ingredients
- 1½ lb boneless, skinless chicken thighs, cubed
- 2 Tbsp olive oil
- 1 cup shredded carrots
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1½ cups teriyaki sauce
- ¾ cup chopped peanuts (or cashews)
- 12 soft taco-size flour tortillas, heated
- 3 green onions, thinly sliced
Instructions
- Cook chicken in hot oil in a large skillet over medium-high heat 5 minutes or until lightly browned. Add carrots, bell pepper, and garlic; cook 6 minutes or until tender and chicken is done.
- Reduce heat to medium; stir in teriyaki sauce and nuts; cook 2 minutes or until thoroughly heated.
- Divide chicken mixture among tortillas. Sprinkle with onions.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
622
|
622
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 33 | 33 |
| Carb (g) | 76 | 76 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 1054 | 1054 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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