Ingredients
Scale
- Creamy Cucumbers:
- 1/4 cup plain Greek yogurt
- 2 tbsp mayo
- 2 tbsp rice vinegar
- 1 tbsp sweet chili sauce
- 1 tsp toasted sesame oil
- 1 tsp chili crunch
- 1/4 tsp salt
- 1 cup fresh herbs (cilantro, green onions, mint)
- 1/2 tsp sesame seeds
- 1 large English cucumber or 3–4 Persian cucumbers, thinly sliced
- Teriyaki Chicken:
- 1 lb boneless skinless chicken thighs
- Pinches of salt and pepper
- 1/3 cup + 1/4 cup teriyaki sauce
- 2 tbsp sweet chili sauce
- For Serving:
- 8 6-inch flour tortillas, warmed
- 1 avocado, sliced
- 1/4 cup crushed peanuts
- Sesame seeds
Instructions
- Season chicken thighs with salt and pepper. Place in Instant Pot with 1/3 cup teriyaki sauce. Pressure cook for 10 minutes.
- Thinly slice cucumbers. Whisk together Greek yogurt, mayo, rice vinegar, sweet chili sauce, sesame oil, chili crunch, and salt. Toss with cucumbers and fresh herbs. Reserve some dressing for topping.
- Release pressure, remove chicken, and shred. Place shredded chicken on a baking sheet, drizzle with remaining 1/4 cup teriyaki sauce and 2 tbsp sweet chili sauce. Broil 3–6 minutes until caramelized.
- Warm tortillas. Layer with crispy teriyaki chicken, creamy cucumbers, avocado slices, reserved dressing, crushed peanuts, and sesame seeds.
Notes
- Crockpot: cook chicken with 1/3 cup teriyaki sauce for 2.5–3.5 hours on high or 4–5 hours on low, then shred and broil as stated.
- Oven: bake chicken thighs with teriyaki sauce at 400°F for 35 minutes, shred, and broil as stated.
- Stovetop: boil chicken thighs 10–15 minutes, shred, and broil as stated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Asian