Asian Chicken Tacos
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Ingredients
- 2 chili peppers
- 2-3 boneless chicken breasts
- 6 Tbsp. Soy Vay® Veri Veri Teriyaki Marinade & Sauce
- 6 6 in. flour or corn tortillas
- 1 cup pre-made cole slaw mix
- 1 Tbsp. seasoned rice vinegar
- 1/4 cup mayonnaise
- 1/2 tsp. sriracha sauce
- 3-6 cilantro sprigs (for garnish)
Prep
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1.Finely slice the chili peppers.
Cook
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1.Place the chicken breasts in a large stockpot and pour in enough water so meat is covered by about an inch.
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2.Bring to a boil then turn heat down to medium-low.
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3.Cover and cook until the chicken shreds easily with a fork, about 1 hour. Set aside.
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4.In a medium mixing bowl, combine the shredded chicken with the Veri Veri Teriyaki sauce.
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5.In a separate medium mixing bowl, toss coleslaw vegetables and chili peppers with the vinegar.
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6.Heat tortillas until slightly brown and malleable.
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7.In a small mixing bowl, mix together mayonnaise and sriracha.
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8.Place the chicken into the tortillas and top with vegetables and sriracha mayonnaise.
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9.Garnish with cilantro.
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10.Serve immediately.
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