Place the chicken breast in a bowl and add Kikkoman Teriyaki Sauce, garlic, cumin and black pepper. Combine all ingredients well, cover and marinate inside the fridge for at least three hours or overnight. Heat a grilling pan on the stove and once hot, grill the chicken breast on both sides. Remove cooked chicken from pan and allow to rest before cutting so juices will remain in the meat. Add the peanut oil to a frying pan and when hot, fry each flour tortilla and set aside. Slice the grilled chicken breast and chop the green onions.Build the chalupas by adding one or two small slices of the grilled chicken then add the green onions and garnish with cilantro leaves.
*Optional: You can serve with a side of additional teriyaki sauce.
Recipe: Teriyaki Chicken Chalupas by Adriana Lopez-Martin
