Ingredients:

  • 500g chicken breast, sliced into thin strips
  • 120ml soy sauce
  • 60ml honey
  • 15ml rice vinegar
  • 10g fresh ginger, grated
  • 2 cloves garlic, minced
  • 5g cornstarch
  • 15ml water
  • 15ml neutral oil
  • 4 large flour tortillas
  • 150g shredded cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • 15g toasted sesame seeds
  • 2 green onions, thinly sliced

Instructions:

  1. Set a large non-stick skillet over medium-high heat and add the oil. Once shimmering, add chicken strips in a single layer. Sear undisturbed for 2 minutes to develop a golden-brown crust, then toss and cook for another 3 minutes until nearly opaque.
  2. In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Pour the mixture over the chicken in the skillet.
  3. Combine cornstarch and water to create a slurry. Stir into the bubbling sauce. Simmer until the liquid transforms into a thick, glossy mahogany glaze coating the chicken. Remove from heat.
  4. Briefly warm tortillas. Layer each with shredded cabbage, julienned carrots, and sliced bell peppers. Top with the teriyaki chicken.
  5. Garnish with toasted sesame seeds and sliced green onions before wrapping tightly and serving.