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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Recipe Information
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)
Instructions
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.
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.
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.
Add the sliced red and yellow bell peppers, along with the julienned carrots. Stir-fry for 3-4 minutes, keeping the vegetables tender-crisp.
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.
Warm the tortillas in a dry skillet or microwave. Spoon the chicken and vegetable stir-fry into the center of each tortilla.
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.
Enjoy your Stir Fry Chicken Tacos fresh and warm!
Nutrition Facts
Calories |
1895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.1 g | 96% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 25.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4622 mg | 201% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 18.4 g | ||
| Protein | 163.6 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2768 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
