Tuesday, May 5, 2009
Happy Cinco de Mayo!!!! It's time to get your margarita on. Wooooo...
How about some tacos with an Asian twist, eh? This is my take on the whole Korean taco craze here in LA. Take that Kogi BBQ!!! (...but in all seriousness they really do have good tacos.)
For my version, it has some teriyaki glazed pan-fried chicken on a bed of stir-fried veggies in a warm wheat tortilla.
Glazed Teriyaki Chicken Tacos
Teriyaki Glazed Chicken:
4 large chicken tenders
4 Tbsp Soy Sauce
4 Tbsp Rice Wine Vinegar
1 Tbsp Garlic Powder
3 Tbsp Brown Sugar
1 Tbsp Cornstarch dissolved in 1 Tbsp Water
For the Glaze: In a small saucepan, combine soy sauce, vinegar, garlic powder, cornstarch and brown sugar and heat until the glaze thickens.
Season the chicken tenders with salt, pepper and paprika.
Heat a pan with some oil. When hot, cook chicken rough 5-8 min per side. Baste the chicken with the glaze before turning. Baste again after turning.
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 small onion (sliced)
2 baby bok choy (sliced)
2 Tbsp Oyster Sauce
salt & pepper to season
In a wok or large skillet, heat some cooking. Saute the onions, bell peppers, and bok choy. Season with salt and pepper.
When the the veggies looks tender, adding the oyster sauce. Cook for another 2 minutes. Stir to distribute flavors. Sprinkle some sesame seeds and stir once again.
Putting it all together: Wrap loosely 4 tortillas flat in some foil. Warm in the oven for 5-10min.
Place a nice helping of the stir-fry then a chicken tender, wrap it up and enjoy.