Here are the ingredients I used in a line up minus the chicken.
Heat up oil in a skillet before adding and sauteing the chopped onions and garlic on medium high heat.
After the onions have cooked and look actually edible (translucent), add the chicken, salt, ginger, soy sauce, honey, and brown sugar. Basically add in everything else on my list. ; )
Cook this teriyaki of merry goodness until the chicken is completely cooked and make sure to stir frequently so as to not burn the chicken. It should be a sticky glistening teriyaki mess of beauty when it’s done.
*Add 2 cups of water to pot and bring to a boil, then add a pinch of salt and 1 cup of jasmine white rice.
Turn heat to low and cover the rice then cook for 20 minutes.
*Grab the corn tortillas and double them up (you may heat them up if you want).
When the rice is done add a small amount to each tortilla. I added some parsley to feel fancy in case you were wondering what that green stuff was hahaha.
Let’s bring it all together now. Remember to only add a small amount of rice as room is needed for the chicken.
Add sesame seeds and chopped green onions.
Now you have a very simple dish that easily impresses your guests both in presentation and tastefulness.
Place cucumber slices along with the chicken teriyaki tacos to lighten it up even more and enjoy your creation.