Teriyaki Chicken Tacos

Name: Teriyaki Chicken Tacos
Yield: 50
Cuisine: K-12
Ingredients: 200 pieces Whole Grain Breaded Chicken Breast Chunks; 100 Flour and Corn Tortilla; 1 pt Kikkoman® Less Sodium Teriyaki Glaze; 3 qt Shredded Raw Cabbage; 1/2 cup Kikkoman® Rice Vinegar; 1/4 cup Granulated Sugar

Yield

kikkoman products used:

Rice Vinegar Less Sodium No Preservatives Added Teriyaki Glaze

About this recipe

Recipe created by School Food Rocks and Butterball

ingredients

200 pieces Whole Grain Breaded Chicken Breast Chunks

100 Flour and Corn Tortilla

1 pt Kikkoman® Less Sodium Teriyaki Glaze

3 qt Shredded Raw Cabbage

1/2 cup Kikkoman® Rice Vinegar

1/4 cup Granulated Sugar

nutrition facts

directions

Preheat convection oven to 375°F.
Place chicken chunks on a parchment-lined sheet pan and bake for 12-16 minutes. Critical Control Point: Heat to 165°F for 15 seconds.
Remove from oven and toss immediately in 1 oz Kikkoman® LS Teriyaki Glaze until evenly coated.
Warm tortillas in a hot holding cabinet or lightly steam until pliable.
Prepare simple slaw:
1. In a small bowl, combine 1/4 cup shredded green cabbage with 1/2 tsp Kikkoman® Rice Vinegar.
2. Toss to coat and let is sit for 30-60 minutes. Keep refrigerated until service.
Assemble tacos:
1. Place 2 glazed chicken chunks on each tortilla.
2. Top each taco with 1/8 cup prepared slaw.
Serve 2 tacos per portion.

nutrition facts

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