If you’re craving something that combines juicy, flavorful chicken with refreshing crunch and a luscious creamy topping, you’re going to adore this Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe. It’s a delightful fusion of Asian-inspired sauces and fresh, vibrant ingredients wrapped in soft tortillas, making every bite a perfect balance of sweet, savory, and tangy. This dish comes together quickly but feels indulgent enough for weekend dinners or impressing guests without any fuss.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential for achieving the perfect balance of flavors and textures that make this dish so irresistible. Each element, from the tender chicken thighs to the creamy sesame cucumber topping, plays a pivotal role in building layers of taste and crunch.
- ¼ cup plain Greek yogurt: Adds a creamy, tangy base that lightens the sesame cucumber dressing beautifully.
- 2 tablespoons mayo: Brings richness and smooth texture to the creamy sauce.
- 2 tablespoons rice vinegar: Introduces a bright, acidic punch that cuts through the richness.
- 1 tablespoon sweet chili sauce: Balances the savory flavors with a mild, sweet heat.
- 1 teaspoon toasted sesame oil: Imparts a nutty aroma that makes the cucumber dressing unforgettable.
- 1 teaspoon chili crunch: Adds a spicy, crunchy texture for extra excitement.
- ¼ teaspoon salt: Enhances every flavor without overwhelming.
- 1 cup fresh herbs (cilantro, green onions, and/or mint), finely minced: Brings fresh, vibrant notes and color contrast.
- ½ teaspoon sesame seeds: Sprinkled on top for a final touch of crunch and nutty taste.
- 1 large English cucumber or 3-4 Persian cucumbers, thinly sliced: Crisp and cooling, the star in the creamy cucumber component.
- 1 lb boneless skinless chicken thighs: Juicy and tender, perfect for soaking up the teriyaki flavors.
- Pinches of salt and pepper: Simple seasoning to bring out the natural chicken flavor.
- 1/3 cup + ¼ cup teriyaki sauce: The heart of the dish’s umami flavor—choose your favorite brand!
- 2 tablespoons sweet chili sauce: Used to glaze the chicken after shredding for caramelized sweetness.
- 8 6-inch flour tortillas, warmed: Soft wrappers that cradle all the flavorful ingredients perfectly.
- 1 avocado, sliced: Creamy and smooth, a luscious complement to the tangy and spicy notes.
- ¼ cup crushed peanuts: Adds wonderful crunch and a nutty contrast.
- Sesame seeds: A final sprinkle for visual appeal and extra flavor.
How to Make Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
Step 1: Season and Pressure Cook the Chicken
Start by seasoning both sides of your chicken thighs generously with kosher salt and freshly cracked pepper. Place the chicken in your Instant Pot and pour over 1/3 cup of teriyaki sauce, tossing well so each piece is beautifully coated. Seal the lid, set the valve to sealing, and pressure cook for 10 minutes. This step ensures the chicken becomes tender and infused with that irresistible teriyaki flavor, making shredding a breeze.
Step 2: Prepare the Creamy Sesame Cucumbers
While the chicken cooks, slice your cucumbers as thin as you can—using a mandoline makes this quick and easy! In a mixing bowl, whisk together the Greek yogurt, mayo, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt until smooth. Toss this luscious dressing with the sliced cucumbers and the finely minced fresh herbs. Trust me, this refreshing, slightly spicy dressing will elevate the crunch of the cucumbers in the tacos. Reserve a little extra to drizzle when assembling.
Step 3: Shred and Broil the Chicken
Once the pressure cooking is done, release the pressure and remove your chicken to a lined baking sheet. Use forks or your fingers to shred it up—it should fall apart effortlessly. Next, drizzle the shredded chicken with the remaining ¼ cup teriyaki sauce and 2 tablespoons sweet chili sauce, tossing until all pieces are coated. Broil in your oven for 3 to 6 minutes, watching carefully, until you see beautiful crispy edges develop, giving the chicken delicious caramelized bites that bring incredible texture to your tacos.
Step 4: Assemble Your Tacos
Warm your tortillas for that perfect pliability. If you have a gas stove, place tortillas directly on the flame to get a tiny bit of char and smoky aroma—so good! Otherwise, warm them in your oven or microwave. On each tortilla, layer the crispy teriyaki chicken, a generous scoop of creamy sesame cucumbers, fresh herb leaves, and avocado slices. Finish with an extra drizzle of the cucumber dressing, crushed peanuts for crunch, and a sprinkle of sesame seeds. Each taco is bursting with flavor and texture that’s pure happiness on your plate!
How to Serve Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
Garnishes
To make every bite more exciting, fresh herbs like cilantro, scallions, or mint are beautiful garnishes that brighten the dish. Don’t forget a sprinkle of toasted sesame seeds for crunch and a handful of crushed peanuts for that irresistible nutty pop. A drizzle of leftover cucumber dressing on top brings creamy zing and ties all the flavors together.
Side Dishes
These tacos are true stars, but pairing them with simple sides like steamed jasmine rice, edamame, or a crisp Asian slaw brings balance and rounds out your meal beautifully. A cold beer or a light citrusy cocktail pairs perfectly to refresh the palate between bites.
Creative Ways to Present
For a fun gathering, serve the tacos deconstructed buffet-style with all components in separate bowls so everyone can build their own. Or turn this recipe into a vibrant taco salad by layering ingredients over mixed greens instead of tortillas, great for a lighter option. Either way, this Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe is a showstopper no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
You can store leftover shredded chicken and creamy cucumbers separately in airtight containers in the fridge for up to 3 days. This keeps the textures fresh and the flavors lively, so your next taco fix tastes just as amazing.
Freezing
If you want to save the cooked chicken for longer, freeze it in a sealed container or freezer bag for up to 2 months. Avoid freezing the creamy cucumbers, as their texture changes drastically when frozen.
Reheating
Reheat the chicken gently in the oven or on the stovetop to keep it crispy and delicious. You can add a splash of teriyaki sauce during reheating to keep it moist. Simply toss fresh cucumbers with the dressing before serving to maintain their refreshing crunch.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work, but keep in mind thighs tend to stay more tender and juicy, especially after pressure cooking, giving that perfect shreddable texture.
What’s the best way to slice the cucumbers thinly?
A mandoline slicer is your best friend here, giving you paper-thin, even slices for the creamiest cucumber salad. If you don’t have one, a sharp knife and patience do great too.
Can these tacos be made gluten-free?
Totally! Simply swap out the flour tortillas for corn tortillas or your favorite gluten-free wraps. Just double-check your teriyaki sauce ingredients, as some brands may contain gluten.
How spicy is this recipe?
This dish has a mild warmth from the sweet chili sauce and chili crunch, but it’s not overwhelming. Feel free to adjust the chili crunch amount or add fresh chili slices to amp up the heat if you love it spicy.
Can I prepare the creamy sesame cucumbers in advance?
Yes, you can prepare the cucumbers a few hours ahead to let the flavors meld. Just toss them right before serving to keep the texture crisp and fresh.
Final Thoughts
There’s something truly special about these Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe that makes them unforgettable. They’re quick to whip up, packed with spectacular flavors, and offer a wonderful mix of textures in every bite. I can’t wait for you to try this recipe and enjoy these vibrant, comforting tacos with the people you love! Trust me, they’ll be asking for seconds before you know it.
Print
Teriyaki Chicken Tacos with Creamy Sesame Cucumbers Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian Fusion
Description
These Teriyaki Chicken Tacos with creamy sesame cucumbers combine tender pressure-cooked chicken thighs coated in a savory teriyaki and sweet chili sauce, finished by broiling for a crispy caramelized texture. Paired with a refreshing and creamy sesame cucumber salad, fresh herbs, avocado, and crunchy peanuts, these tacos deliver a perfect balance of sweet, savory, creamy, and crunchy in just 30 minutes.
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs
- Pinches of kosher salt and fresh cracked pepper
- 1/3 cup teriyaki sauce
- ¼ cup teriyaki sauce (for broiling)
- 2 tablespoons sweet chili sauce (for broiling)
- 8 6-inch flour tortillas, warmed
For the Creamy Sesame Cucumbers
- 1 large English cucumber or 3–4 Persian cucumbers, thinly sliced
- ¼ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon sweet chili sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili crunch
- ¼ teaspoon salt
- 1 cup fresh herbs, finely minced (cilantro, green onions and/or mint)
- ½ teaspoon sesame seeds
For Assembly
- 1 avocado, sliced
- ¼ cup crushed peanuts
- Additional sesame seeds for garnish
Instructions
- Season and Pressure Cook Chicken: Season chicken thighs on both sides generously with kosher salt and freshly cracked pepper. Place them in the Instant Pot and add 1/3 cup teriyaki sauce. Toss to coat each piece thoroughly. Seal the Instant Pot lid, set to pressure cook on high for 10 minutes.
- Prepare Creamy Sesame Cucumber Salad: Thinly slice cucumbers using a mandolin or sharp knife. In a bowl, whisk together Greek yogurt, mayonnaise, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt until combined. Toss the cucumbers and fresh minced herbs in this dressing, reserving a couple of tablespoons for drizzling on the finished tacos.
- Release Pressure and Shred Chicken: Once pressure cooking is complete, use natural or quick release to safely release the pressure. Remove chicken from the pot and shred using two forks or your fingers; the chicken will be tender and fall apart easily.
- Broil Chicken for Crispiness: Spread shredded chicken on a lined baking sheet. Preheat your oven’s broiler. Drizzle the remaining ¼ cup teriyaki sauce and 2 tablespoons sweet chili sauce over the chicken, tossing to combine well. Broil for 3-6 minutes, watching carefully, until the chicken develops crispy, caramelized edges.
- Warm Tortillas: Warm the flour tortillas by placing them directly on a gas stove flame for slight charred spots, or alternatively warm them in an oven or microwave.
- Assemble Tacos: On each warm tortilla, layer the crispy teriyaki chicken, creamy cucumber salad with herbs, sliced avocado, a drizzle of the reserved dressing, crushed peanuts, and additional sesame seeds. Serve immediately and enjoy the delicious mix of flavors and textures.
Notes
- Use a mandolin for uniformly thin cucumber slices for the freshest texture.
- Watch closely while broiling the chicken to prevent burning, as oven heat intensity varies.
- Substitute chicken breasts if preferred, but thighs will be more tender and flavorful.
- To make gluten-free, use corn tortillas instead of flour tortillas.
- Adjust chili crunch and sweet chili sauce to taste for desired spice level.
