If you’ve been craving a dish that combines bold Asian flavors with the casual fun of tacos, then you are absolutely going to fall in love with this Teriyaki Chicken Tacos with Cucumber Salsa and Peanuts Recipe. The juicy, tender chicken soaked in sweet and savory teriyaki sauce gets a bright, refreshing lift from a creamy cucumber salsa, and the crunchy peanuts add that satisfying texture contrast that keeps each bite exciting. It’s fast to make but feels anything but ordinary—a total crowd-pleaser that you’ll want to make again and again.
Ingredients You’ll Need
To bring this Teriyaki Chicken Tacos with Cucumber Salsa and Peanuts Recipe to life, you only need a handful of simple ingredients that work harmoniously to create layers of flavor and texture. Each one plays a crucial role, whether it’s the tender chicken, the crunchy peanuts, or the zingy yogurt dressing, making this dish a perfect balance of fresh and indulgent.
- Plain Greek yogurt: Adds creaminess and tang, forming the base of the refreshing cucumber salsa dressing.
- Mayonnaise: Boosts the richness in the dressing for a luscious mouthfeel.
- Rice vinegar: Introduces a mild acidity that brightens the salsa and balances the richness.
- Sweet chili sauce: Provides a gentle sweetness and a hint of spice for complexity.
- Toasted sesame oil: Infuses a nutty aroma that echoes the peanuts and sesame seeds used later.
- Chili crunch: Adds a spicy crunch to awaken your taste buds.
- Salt: Enhances all flavors and ties everything together.
- Fresh herbs (cilantro, green onions, and/or mint): Bring herbal freshness that contrasts beautifully with the rich chicken.
- Sesame seeds: Offers tiny bursts of nuttiness and pretty garnish appeal.
- English or Persian cucumbers: Provide a cool, crisp bite to the salsa.
- Boneless skinless chicken thighs: The star protein, flavorful and tender for soaking up the teriyaki sauce.
- Teriyaki sauce: Used twice to both cook and finish the chicken with rich umami-sweetness.
- Flour tortillas: Soft and warm, they cradle every delicious element perfectly.
- Avocado: Brings silky creaminess that melds the toppings together.
- Crushed peanuts: Add crunch and an earthy, nutty contrast that’s simply irresistible.
How to Make Teriyaki Chicken Tacos with Cucumber Salsa and Peanuts Recipe
Step 1: Pressure Cook the Chicken
Start by seasoning your chicken thighs with salt and pepper for a simple but essential flavor base. Place them in your Instant Pot along with one-third cup of teriyaki sauce, which will slowly infuse into the meat, making it tender and delightfully savory. Seal the pot and pressure cook for 10 minutes—this step ensures juicy chicken that pulls apart easily.
Step 2: Prepare the Cucumber Salsa
While the chicken cooks, thinly slice your cucumbers for that crisp, refreshing element. In a bowl, whisk together Greek yogurt, mayo, rice vinegar, sweet chili sauce, sesame oil, chili crunch, and salt until the dressing is silky smooth. Toss this vibrant dressing with the cucumbers and the finely minced fresh herbs—cilantro, green onions, and mint add a beautiful mix of flavors. Don’t forget to set aside two tablespoons of this dressing for drizzling later on.
Step 3: Shred the Chicken
When the Instant Pot releases pressure, open it up and shred the chicken immediately using tongs or two forks. This pulls apart the meat perfectly, letting every juicy shred soak up more flavor in the next step.
Step 4: Broil the Chicken for Crispy Edges
Spread your shredded chicken on a lined baking sheet and drizzle with the remaining quarter cup of teriyaki sauce along with two tablespoons of sweet chili sauce. Toss everything together so that every bite has that glossy, caramelized finish. Broil the chicken for 3 to 6 minutes until you see irresistible crispy edges forming—this contrasts beautifully with the tender interior.
Step 5: Warm the Tortillas
Give your flour tortillas some love by warming them over a gas flame, in the oven, or microwave—whichever is quickest and easiest. Soft, warm tortillas make wrapping your fillings such a satisfying experience.
Step 6: Assemble the Tacos
Now for the fun part—assemble your tacos by layering the crispy teriyaki chicken first, then spooning over the creamy cucumber salsa, adding slices of ripe avocado, a drizzle of the reserved dressing, a generous sprinkle of crushed peanuts, and finish with a scattering of sesame seeds. Every bite bursts with a perfect blend of texture, flavor, and freshness.
Step 7: Serve and Enjoy
Serve these tacos immediately for the best textures contrast and vibrant flavors. Watch how quickly everyone dives in—they’re just that good!
How to Serve Teriyaki Chicken Tacos with Cucumber Salsa and Peanuts Recipe
Garnishes
The garnish makes a dish feel special, and these teriyaki chicken tacos really shine when garnished thoughtfully. Sprinkle with extra crushed peanuts for a nutty crunch, add a final dusting of toasted sesame seeds for that subtle roasted nuttiness, and even a few fresh herb leaves for a burst of green vibrancy. A wedge of lime on the side also adds an optional zingy finish for anyone who loves an extra citrus kick.
Side Dishes
Pairing these tacos with simple, light sides keeps the spotlight right where it belongs—the tacos! A crisp Asian-style slaw, sticky jasmine rice, or even some miso soup can make wonderful companions. You could also opt for a fresh mango salad to complement the sweet and savory profile and add some tropical brightness.
Creative Ways to Present
Looking to impress your friends? Present the Teriyaki Chicken Tacos with Cucumber Salsa and Peanuts Recipe on a large wooden board with the shredded chicken and cucumber salsa in small bowls for a taco bar experience. Let everyone assemble their own tacos—it’s interactive and fun! For a more elegant setting, line the tacos neatly on a platter garnished with herbs and chopped peanuts, alongside small dishes of extra chili crunch and lime wedges.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—which might not happen since these tacos are incredibly popular—store the shredded chicken and cucumber salsa separately in airtight containers in the refrigerator for up to 3 days. Keeping the components separate prevents tortillas from getting soggy and keeps each element tasting fresh.
Freezing
While the chicken freezes well, the cucumber salsa does not fare as nicely due to its high moisture content. You can freeze the cooked shredded chicken packed tightly in a freezer-safe bag or container for up to 3 months. Just thaw in the fridge overnight before use and reheat as needed.
Reheating
Reheat the shredded chicken gently in a skillet over medium heat until warmed through, or microwave with a splash of water to maintain moisture. Freshen up the cucumber salsa by giving it a gentle stir before serving to bring back some of its crispness. Warm your tortillas just before assembling for best results.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken thighs are typically more flavorful and juicy, but chicken breasts will work if that’s what you have on hand. Just be careful to not overcook them during pressure cooking to keep them tender.
Is there a way to make this recipe dairy-free?
Yes! You can substitute the Greek yogurt and mayo with a dairy-free plain yogurt or vegan mayo alternatives. This swap keeps the creamy dressing texture while making the recipe suitable for those avoiding dairy.
What if I don’t have an Instant Pot?
No Instant Pot? No problem! You can cook the chicken thighs in a covered skillet over medium heat with the teriyaki sauce, simmering until cooked through and tender—about 20 to 25 minutes. Then proceed as usual.
Can I make the cucumber salsa spicier?
Definitely! Add more chili crunch or a pinch of cayenne pepper to the dressing. You can also toss in some thinly sliced fresh jalapeño for that extra kick of heat.
What other nuts can I use instead of peanuts?
While crushed peanuts add the classic crunch and flavor, feel free to try toasted cashews or chopped almonds for variety. Just toast them lightly to bring out their natural oils and aroma before topping the tacos.
Final Thoughts
This Teriyaki Chicken Tacos with Cucumber Salsa and Peanuts Recipe is an absolute winner when you want to excite your taste buds without spending hours in the kitchen. Its harmonious blend of savory teriyaki, creamy cucumber salsa, fresh herbs, and crunchy peanuts makes it a dish you’ll want to share at family dinners and casual get-togethers alike. Give it a try—you might just discover your new favorite taco!
Print
Teriyaki Chicken Tacos with Cucumber Salsa and Peanuts Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Asian Fusion
Description
These Teriyaki Chicken Tacos combine tender, pressure-cooked chicken thighs coated in rich teriyaki sauce, with a refreshing creamy cucumber herb slaw, all nestled in warm flour tortillas. Broiled to achieve crispy, caramelized edges, these tacos deliver a perfect balance of savory, sweet, and tangy flavors with a delightful crunchy finish from crushed peanuts and sesame seeds. Ready in just 30 minutes, this recipe is a deliciously bold and fast way to enjoy Asian-inspired tacos.
Ingredients
For the Chicken
- 1 lb boneless skinless chicken thighs
- Pinches of salt and pepper
- 1/3 cup teriyaki sauce (for pressure cooking)
- 1/4 cup teriyaki sauce (for broiling)
- 2 tablespoons sweet chili sauce
For the Cucumber Herb Slaw
- 1 large English cucumber or 3–4 Persian cucumbers, thinly sliced
- 1 cup fresh herbs, finely minced (cilantro, green onions and/or mint)
- 1/4 cup plain Greek yogurt
- 2 tablespoons mayo
- 2 tablespoons rice vinegar
- 1 tablespoon sweet chili sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili crunch
- 1/4 teaspoon salt
- 1/2 teaspoon sesame seeds
For Assembly
- 8 6-inch flour tortillas, warmed
- 1 avocado, sliced
- 1/4 cup crushed peanuts
- Sesame seeds, for garnish
Instructions
- Season and Pressure Cook Chicken: Season chicken thighs evenly with salt and pepper. Place them in the Instant Pot and pour in 1/3 cup teriyaki sauce. Toss the chicken to coat completely. Seal the lid and pressure cook on high for 10 minutes to ensure juicy, tender chicken.
- Make Cucumber Herb Slaw: While the chicken cooks, thinly slice the cucumbers. In a bowl, whisk together Greek yogurt, mayo, rice vinegar, sweet chili sauce, toasted sesame oil, chili crunch, and salt until smooth. Toss this dressing with the sliced cucumbers and finely minced herbs. Reserve 2 tablespoons of this creamy slaw dressing for drizzling later.
- Shred the Chicken: Once cooking is complete, quickly release the pressure from the Instant Pot. Using tongs or two forks, shred the cooked chicken into bite-sized pieces. Spread the shredded chicken evenly on a baking sheet lined with parchment paper.
- Broil Chicken for Crispiness: Drizzle the shredded chicken with the remaining 1/4 cup teriyaki sauce and 2 tablespoons sweet chili sauce. Toss to coat well. Place under the broiler for 3 to 6 minutes, watching closely, until the edges of the chicken crisp up and caramelize beautifully.
- Warm the Tortillas: Warm the flour tortillas over a gas flame briefly, or heat them in the oven or microwave until pliable and warm.
- Assemble the Tacos: Layer each warm tortilla with a generous portion of the crispy teriyaki chicken, a handful of the creamy cucumber herb slaw, sliced avocado, a drizzle of the reserved dressing, crushed peanuts for crunch, and a sprinkle of sesame seeds for garnish.
- Serve and Enjoy: Serve the tacos immediately while the chicken is still warm and crispy for the best texture and flavor experience.
Notes
- Use boneless skinless chicken thighs for best flavor and tenderness.
- If you don’t have an Instant Pot, you can simmer the chicken in a covered pan with the teriyaki sauce until cooked through, but cooking time will vary.
- Adjust chili crunch quantity based on your preferred spice level.
- For gluten-free tacos, substitute the flour tortillas with corn or gluten-free tortillas.
- Broiling time can vary; keep an eye to avoid burning the chicken.
