Sticky Sesame Chicken Tacos
These Sticky Sesame Chicken Tacos are a fresh, flavour-packed twist on taco night — tender chicken breast glazed in a sweet-savoury sauce, tucked into warm tortillas with crunchy slaw and finished with herbs and crispy shallots. They’re perfect for relaxed weeknight dinners or laid-back entertaining, served straight from the board with plenty of lime on the side.
How long will it take?
30 minutes
What’s the serving size?
4
What do I need?
- 600 g chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 2 cloves garlic, finely grated
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp lime juice
- 1 tsp sesame oil
- 8 small flour tortillas
- ½ cup crumbled feta
- ¼ cup crispy fried shallots
- 1 tbsp sesame seeds
- Fresh coriander leaves, to serve
- Lime wedges, to serve
How do I make it?
- Heat olive oil in a large frying pan over medium–high heat. Add the chicken and cook for 4–5 minutes until golden and cooked through.
- Reduce heat slightly, add garlic, soy sauce, honey (or sugar), lime juice and sesame oil. Toss to coat and simmer for 2–3 minutes until sticky and glossy. Remove from heat.
- Toss the cabbage and carrot together in a bowl.
- Warm the tortillas in a dry pan or microwave until soft.
- Fill each tortilla with slaw, top with sticky chicken, then scatter over feta, crispy shallots, sesame seeds and coriander.
- Serve with lime wedges for squeezing over just before eating.
TOP TIPS
- Don’t overcrowd the pan when cooking the chicken — work in batches if needed for better caramelisation.
- Swap feta for crumbled ricotta if you prefer something milder.
- Add sliced chilli or chilli oil for extra heat.
- These are great for sharing — place everything on the table and let everyone build their own.
- Leftover chicken is excellent the next day in wraps or rice bowls.
