Express
Teriyaki Chicken Thigh Tacos
with crunchy cucumber slaw and peanuts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Eggs, Wheat, Peanuts, Sesame, Soy
- Calorie-Conscious
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Diced Chicken Thighs
- 12 Small Flour Tortillas
- 8 oz. Slaw Mix
- 2 Persian Cucumbers
- 3 fl. oz. Creamy Roasted Sesame Dressing
- 2 fl. oz. Teriyaki Glaze
- 2 oz. Roasted & Salted Peanuts
- 0.88 oz. Mayonnaise
- 1 tsp. Garlic Salt
- 1 tsp. Multicolor Sesame Seeds
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories660
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Carbohydrates54g
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Net Carbs49g
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Fat34g
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Protein39g
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Sodium1720mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Mixing Bowl
- 2 Medium Non-Stick Pans
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Trim cucumbers and halve lengthwise. Cut into 1/4" half moons.
Coarsely chop peanuts.In a mixing bowl, combine mayonnaise, dressing, 1 Tbsp. water, cucumbers, slaw mix, and 1/4 tsp. salt. Set aside. Kids want to help? With supervision, have them help prepare the slaw. -
2 Cook the Chicken
Pat chicken dry. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken and garlic salt to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Drain any excess liquid from pan. Pan will be hot! Use caution. -
3 Add the Sauce
Add teriyaki glaze and 2 Tbsp. water to hot pan.
Stir to combine and bring to a simmer.Once simmering, stir occasionally until chicken is coated, 1-2 minutes.Remove from burner.While chicken cooks, continue recipe. -
4 Heat Tortillas and Finish Dish
Place another medium non-stick pan over medium-high heat. Working in batches, add tortillas to hot, dry pan. Cook until heated through, 30-45 seconds per side.
Remove from burner.Alternatively, wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds. If tortillas come folded, keep folded.Plate dish as pictured on front of card, filling tortillas with chicken and slaw. Garnish with peanuts and sesame seeds. Bon appétit!
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