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Chicken Teriyaki Wraps with Japanese highballs Recipe

Chicken Teriyaki Wraps with Japanese highballs Recipe
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4.8 from 16 reviews

Juicy chicken thighs marinated in liquid koji and Truffle Salt, caramelized in a rich teriyaki sauce, wrapped with a zucchini, carrot, and broccolini slaw in warm tortillas. Paired with a refreshing Japanese highball for a delicious meal.

Ingredients

For Chicken Teriyaki Wraps:

  • 1 pound boneless chicken thighs
  • Truffle Salt
  • 2 tablespoons liquid koji
  • 1 zucchini
  • 1 large carrot
  • ½ bunch broccolini
  • ½ bunch cilantro
  • 1 bunch scallions
  • 1-inch piece ginger
  • 3 garlic cloves
  • 1 cup water
  • ¼ cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons honey
  • 4 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • ¼ cup ice water
  • ¼ cup olive oil
  • 1 tablespoon toasted sesame seeds
  • 2 limes
  • 2 tablespoons sesame oil
  • 4 large (burrito-sized) flour tortillas

For Japanese Highballs:

  • 6–8 medium ice cubes
  • 1¾ ounces Japanese whiskey
  • 5 ounces sparkling water
  • Lemon wheel

Instructions

  1. Homework Before Cooking: Marinate chicken overnight. Preheat oven.
  2. Preparation: Set chicken aside. Make slaw, cut broccolini, mince cilantro, slice scallions, peel garlic and ginger.
  3. How to Cook: Make teriyaki sauce, sear chicken, bake, roast broccolini, finish slaw. Warm tortillas. Assemble wraps.

Notes

  • For best results, marinate the chicken overnight.
  • Adjust teriyaki sauce sweetness to taste.
  • Warm tortillas just before assembling for flexibility.

Nutrition

Find it online: https://cookedbysarah.com/chicken-teriyaki-wraps-with-japanese-highballs-recipe/