These maple and soy glazed chicken tacos are a perfect combo of salty and savory with just a hint of sweetness from the maple. When you the maple and soy down it creates this delicious, thick glaze for the chicken making it like an Asian-inspired BBQ sauce. I top with some fresh cabbage slaw for some crispy coolness.
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In our house, tacos are always a win. And because we love them and have them quite often, it’s nice to change it up with a different flavor. My kids and husband devour these so I consider that a win too!
The sauce is made by cooking down maple syrup, soy sauce, some ginger, garlic, and vinegar. It gets nice and thick and when it starts to carmelize, you add the chicken. I use rotisserie chicken to make this super quick and easy. While everything is cooking, I quickly shred a little green cabbage, although bagged works just fine, and add a dollop of Greek yogurt and lime juice. It’s the perfect crisp and cool pairing for the flavorful chicken. Then I layer it all up in some mini street taco flour tortillas.
Ingredients needed for the Maple Soy Glazed Chicken Tacos
- Shredded chicken – I pick up rotisserie to make it super quick and easy
- Maple syrup
- Soy sauce or tamari
- Freshly grated ginger – You’ll only need a small nub
- Garlic
- Cornstarch
- Shredded cabbage – or bagged works fine too
- Greek yogurt – you can also use sour cream
- Lime
- Tortillas – I like using the small street taco size
How to make the Chicken Tacos
- In a skillet over medium heat, pour in the maple syrup and soy sauce. Then add the ginger, garlic, .
- Stir and cook for a couple minutes letting the liquid cook down.
- Mix the cornstarch and water in a little bowl. Pour into the pan and let the sauce thicken. When it has all cooked for about 5 minutes, stir in the chicken to coat and warm.
- While everything is cooking, add the shredded cabbage, yogurt, and juice from 1 lime to a bowl. Stir.
- Warm the tortillas then layer a little slaw then chicken.
Why we love this Cheesecake recipe…
- This is a super easy and quick way to make tacos, especially when using rotisserie chicken
- Lots of flavor and protein
- Can be made in advance and warmed up, and stores well
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Tips & FAQ for the Chicken Tacos
Any size works fine, I just like the smaller ones for this.
I’ve added green onion and radish and loved it. Anything crisp and cool is a nice balance.
Ingredients
Method
- In a medium bowl, mix together the cabbage, Greek yogurt, lime juice, green onions, and a pinch of salt.
- Toss until well combined and place in the fridge while you prepare the chicken.
- Heat olive oil in a large skillet over medium heat.
- Add the shredded chicken and spread it out in the pan. Let it cook undisturbed for 2–3 minutes so the edges get lightly golden.
- Stir and cook another 1–2 minutes until warmed through and slightly crispy.
- In a bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic.
- Pour the sauce directly into the skillet with the chicken and let it simmer for 2–3 minutes so the flavors combine.
- Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and becomes glossy.
- Toss the chicken so it’s fully coated—there should be enough sauce to cling to every piece.
- Warm the tortillas.
- Fill each with the saucy chicken and top with the creamy slaw.
- Finish with sesame seeds, cilantro, or a squeeze of lime.
