Chicken Stir-Fry Tacos
with Tangy Cabbage Slaw, Green Pepper, Sriracha Mayo & Crispy Fried Onions
- Sesame
- Soy
- Wheat
- Eggs
We’re always up for a sweet and savory dinner pairing, and these tacos are just that. Chicken breast strips are cooked in a sweet soy glaze until the glaze is sticky and the chicken is tender. They’re stuffed into steamy tortillas, along with a tangy, cilantro-flecked cabbage slaw. Of course, we’d never skip out on taco toppings, and these ones don’t disappoint: There’s creamy, spicy sriracha mayo and crispy fried onions. It’s all ready in just 15 minutes—life is sweet (and savory), friends.
Ingredients
10 ounce
Chopped Chicken Breast
5 teaspoon
Rice Wine Vinegar
1 unit
Long Green Pepper
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains: Eggs)
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
4 ounce
Coleslaw Mix
1 teaspoon
Sriracha
¼ ounce
Cilantro
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all produce. • Roughly chop cilantro. Halve, core, and thinly slice green pepper. • In a medium bowl, toss together coleslaw mix, half the vinegar (all for 4 servings), half the cilantro, 1 tsp sugar (2 tsp for 4), and a pinch of salt until thoroughly combined.
• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze and cook until everything is coated and glaze has thickened, 1-2 minutes. Remove from heat.
• Meanwhile, in a small bowl, combine mayonnaise with sriracha to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with chicken mixture and slaw (draining first). Top with sriracha mayo, crispy fried onions, and remaining cilantro. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique Asian-inspired twist, praising the sweet-and-savory combo and tangy slaw 🌶️.
- Ease of prep: Customers appreciated how quick and easy these tacos were to make, perfect for busy weeknights.
- Suggestions: Consider toasting the tortillas for extra flavor; some preferred red bell pepper over green.
- Portions: Several wished for more filling; a few suggested adding a side dish like Spanish rice.
- Texture: The crispy fried onions added a perfect crunch that many customers raved about.
Reviews from our home cooks
This was amazing!!! So fresh. Gotta love the warm gooey chicken with the amazing sauce paired with the crunch of the slaw and the fried onions.
We weren't sure if we would like this - turns out we loved these tacos. Unique with flavors that blend to make a party in your mouth! Excellent and we can't wait to see this meal back on the menu!
Loved the crunchy with the tang of vinegar along with the seasoning and sauce of the chicken. Huge hit!
I was very surprised at how well this dish turned out. I was expecting traditional tacos but these were Asian and the preparation was super easy. Delicious!
Our favorite! All the flavors combine for the most tasty taco. And a time saver for this working mom...quick and easy!
These were great.... sauce slaw delish. I would suggest using red bell pepper.... green too bitter for this dish
Loved these! Very tasty and so happy the slaw came pre chopped. Huge time saver.
Very good. I made the sauce a little hotter than I would have liked, but the slaw was amazing! I didn't like the crispy onions on top.
Not much food. The filling in the tacos was very light. It was mostly tortilla. Very disappointing.
Amazing flavor, wish taco options came in bigger portion sizes or with a side
