Asian Spiced Chicken Tacos
Make Taco Tuesday a bit different! Combining traditional Asian spices with chicken taco practicality, your Tuesdays will never be the same!
Directions
Prepare the sauce: Whisk all the sauce ingredients together until well blended and set the bowl aside.
Cook the Chicken:
Season chicken with the Chinese 5 spice powder
Heat oil in a large skillet over medium high heat
Add seasoned chicken and cook until browned and cooked through, about 6-8 minutes per side depending on the thickness of your meat.
Note: Alternatively, toss chicken with oil and five spice powder and bake at 350 for 35 minutes or until done.
Note: chicken breasts will take longer to cook through. We recommend chicken thighs as these naturally have higher fat content making the cooked chicken more enjoyable and less dry.
Prepare the tacos:
Let the chicken cool for a couple minutes then shred with two forks or chop into bite-size pieces.
Throw the chicken back into your skillet, pour your sauce over it, and simmer over a low heat for 1-2 minutes while the flavors mingle.
In a separate pan, toast your tortillas
Add chicken to each tortilla and top with toppings of your choice. We recommend fresh Peach Salsa!
Suggested Wine Pairing:
Kuhlman Cellars Wine: Kuhlman Cellars Hensell Rosé
Avoid tannic red wines as the spice and acidity are likely not a good match
Other wines: Try a dry Sauvignon Blanc or a Spanish Albariño.
Ingredients
Sauce:
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp rice wine vinegar
1 in. piece fresh ginger, peeled and grated
½ tsp sesame oil
½ tsp Chinese five spice powder
Tacos:
1 lb chicken thighs (or breasts)
1 tsp Chinese Five Spice Powder
1 -2 tbsp canola oil
12 corn tortillas
