Asian Chicken Tacos
55 Minutes
Mexican/Mexican Fusion
Serves: 4
Royal’s changing up your Taco Tuesdays by giving chicken tacos an Asian twist! Toss Royal® Basmati Rice with soy, ginger and garlic and roll it up in a tortilla with crisp veggies and marinated chicken for a quick and easy meal.
Ingredients
1 tablespoon sesame oil
1 cup Royal® Basmati Rice
2 cloves garlic, minced
1 tablespoon fresh minced ginger
1 3/4 cup water
2 tablespoons soy sauce
2 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon fine sea salt
1/2 teaspoon black pepper
8 taco-size corn or flour tortillas, warmed
1 medium cucumber, cut into matchsticks
1 large carrot, cut into matchsticks
4 red radishes, thinly sliced
2 jalapeños, thinly sliced
Cilantro leaves and stems, to taste
1/2 cup mayonnaise
3 tablespoons sriracha
Preparation
- In a large skillet, heat oil over medium-low heat. Add rice, garlic and ginger stir constantly for 4 minutes until rice becomes fragrant and toasted. Add water and soy sauce, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until all water has been absorbed.
- Brush chicken with oil and sprinkle with salt and pepper. Place in a baking dish and bake 20 minutes. Flip and bake 20 to 25 minutes more or until the internal temperature reaches 165℉ and the juices run clear when pierced with a knife. Let cool briefly and shred the chicken.
- Divide rice between the tortillas and top with chicken, cucumber, carrot, radishes, jalapeño and cilantro.
- In a small bowl whisk together mayonnaise and sriracha and drizzle over tacos.
