Teriyaki Chicken Tacos with Sesame Nori






1 x 255g Street Kitchen Japanese Teriyaki Chicken Stir-fry Kit

17 ounces (approx. 8) chicken tenderloins

1 tablespoon vegetable oil

8 soft wheat tortillas

2 cups (120g) finely shredded red cabbage

1 large carrot, grated

Kewpie mayonnaise

1 nori sheet, finely shredded

1 green onion, finely sliced

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.

To serve

  1. Follow packet instructions to warm tortillas.
  2. Spoon a little mayonnaise onto warm tortillas and arrange cabbage and carrot over the top.
  3. Add chicken and spoon over a little of the reserved Teriyaki sauce.
  4. Top with toasted sesame seeds, shredded nori and green onion. Serve immediately with lime wedges.