SRIRACHA HONEY CHICKEN TACOS May 10 Written By Eleanor Debel https://www.youtube.com/shorts/Mg_1366UWoo PrintSRIRACHA HONEY CHICKEN TACOS Yield 2-4Prep time10 MinCook time15 MinTotal time25 Min Ingredients 1 lb boneless skinless chicken thighs, cut into small bite sized cubes 2 Tbsp sriracha 1 Tbsp honey ½ lemon, juiced ¼ tsp cumin ¼ tsp chipotle chili powder ⅛ tsp dried oregano ⅛ tsp paprika ¼ tsp onion powder ⅛ tsp black pepper ½ tsp chicken bouillon powder 4-6 taco sized tortillas 1 cup shredded chihuahua cheese Diced onion and fresh cilantro leaves Dipping Sauce: ⅓ cup mexican crema (or sour cream) 1 Tbsp sriracha 1 tsp honey ½ tsp mexican seasoning blend of choice InstructionsIn a medium sized bowl toss together the cubed chicken, sriracha, honey, lemon juice and all the spices and chicken bouillon. Toss to evenly coat all of the chicken then set aside. Heat a large cast iron skillet over medium high and add a light coating of cooking spray or oil. Once hot, add in the chicken pieces and cook undisturbed for about 4 minutes to get a nice char and browning, then stir the chicken to flip the pieces over and continue cooking for another 5-6 minutes until the chicken is fully cooked through. Remove the chicken from the pan and loosely cover to keep warm. In a small bowl stir together the crema, sriracha, honey and seasonings to make the dipping sauce for your tacos. Heat a clean skillet over medium heat and add a tortilla, then sprinkle on the shredded cheese and a handful of cooked chicken, add chopped onion and cilantro and then fold over and toast on each side until the cheese is slightly melted. Repeat with all the chicken and tortillas Serve the tacos with the sriracha honey dipping sauce and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickeneasy Eleanor Debel
SRIRACHA HONEY CHICKEN TACOS May 10 Written By Eleanor Debel https://www.youtube.com/shorts/Mg_1366UWoo PrintSRIRACHA HONEY CHICKEN TACOS Yield 2-4Prep time10 MinCook time15 MinTotal time25 Min Ingredients 1 lb boneless skinless chicken thighs, cut into small bite sized cubes 2 Tbsp sriracha 1 Tbsp honey ½ lemon, juiced ¼ tsp cumin ¼ tsp chipotle chili powder ⅛ tsp dried oregano ⅛ tsp paprika ¼ tsp onion powder ⅛ tsp black pepper ½ tsp chicken bouillon powder 4-6 taco sized tortillas 1 cup shredded chihuahua cheese Diced onion and fresh cilantro leaves Dipping Sauce: ⅓ cup mexican crema (or sour cream) 1 Tbsp sriracha 1 tsp honey ½ tsp mexican seasoning blend of choice InstructionsIn a medium sized bowl toss together the cubed chicken, sriracha, honey, lemon juice and all the spices and chicken bouillon. Toss to evenly coat all of the chicken then set aside. Heat a large cast iron skillet over medium high and add a light coating of cooking spray or oil. Once hot, add in the chicken pieces and cook undisturbed for about 4 minutes to get a nice char and browning, then stir the chicken to flip the pieces over and continue cooking for another 5-6 minutes until the chicken is fully cooked through. Remove the chicken from the pan and loosely cover to keep warm. In a small bowl stir together the crema, sriracha, honey and seasonings to make the dipping sauce for your tacos. Heat a clean skillet over medium heat and add a tortilla, then sprinkle on the shredded cheese and a handful of cooked chicken, add chopped onion and cilantro and then fold over and toast on each side until the cheese is slightly melted. Repeat with all the chicken and tortillas Serve the tacos with the sriracha honey dipping sauce and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance chickeneasy Eleanor Debel
