Stir Fry Chicken Tacos
Give Taco Tuesday a bold, unexpected twist with these Stir Fry Chicken Tacos—a fusion of Mexican and Asian flavors that's ready in just 30 minutes! Tender chicken breast is marinated in soy sauce, sesame oil, and a hint of cornstarch, then stir-fried to perfection alongside vibrant bell peppers, carrots, garlic, and ginger. This quick-cooking stir fry is nestled into warm tortillas and topped with fresh cilantro, green onions, and a splash of sriracha for a customizable heat factor. Served with lime wedges, these tacos are a zesty, colorful meal that hits all the right notes for a weekday dinner or casual entertaining. Perfectly balanced with savory, tangy, and spicy flavors, these Stir Fry Chicken Tacos will leave your taste buds craving more!
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Ingredients
- 500 g Chicken breast
- 2 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tsp Cornstarch
- 2 tbsp Vegetable oil
- 2 Garlic cloves, minced
- 1 tsp Ginger, grated
- 1 Red bell pepper, thinly sliced
- 1 Yellow bell pepper, thinly sliced
- 1 Carrots, julienned
- 3 Green onions, sliced
- 8 Taco-sized tortillas
- 1 Lime, cut into wedges
- 2 tbsp Cilantro, chopped
- 1 tbsp Sriracha or hot sauce (optional)
Directions
Step 1
Thinly slice the chicken breast into bite-sized strips. In a bowl, mix the soy sauce, sesame oil, and cornstarch to create a marinade. Add the chicken to the marinade, tossing to coat, and set aside for 10 minutes.
Step 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until cooked through. Remove the chicken from the pan and set aside.
Step 3
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
Step 4
Add the sliced red and yellow bell peppers, along with the julienned carrots. Stir-fry for 3-4 minutes, keeping the vegetables tender-crisp.
Step 5
Return the cooked chicken to the skillet and toss with the vegetables to combine. Cook for 1-2 more minutes until everything is heated through.
Step 6
Warm the tortillas in a dry skillet or microwave. Spoon the chicken and vegetable stir-fry into the center of each tortilla.
Step 7
Top with sliced green onions, chopped cilantro, and a drizzle of sriracha or hot sauce if desired. Serve with lime wedges on the side for an extra zing.
Step 8
Enjoy your Stir Fry Chicken Tacos fresh and warm!
Nutrition Facts
| Serving size | (1236.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1895.4 |
| Total Fat 75.1g | 0% |
| Saturated Fat 14.2g | 0% |
| Polyunsaturated Fat 25.1g | |
| Cholesterol 430mg | 0% |
| Sodium 4622.1mg | 0% |
| Total Carbohydrate 161.5g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 18.4g | |
| Protein 163.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 350.9mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2767.5mg | 0% |
Source of Calories