Teriyaki Chicken Tacos

Clock

Wine Recommendation

19 Crimes Hard Chardonnay

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

  1. 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.
  2. Reduce heat to medium; stir in teriyaki sauce and nuts; cook 2 minutes or until thoroughly heated.
  3. Divide chicken mixture among tortillas. Sprinkle with onions.

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