Recipe

Asian Chicken Tacos
Royal’s changing up your Taco Tuesdays by giving chicken tacos an Asian twist! Toss Royal Basmati Rice with soy, ginger and garlic and roll it up in a tortilla with crisp veggies and marinated chicken for a quick and easy meal.
Ingredients
- 1 tablespoon sesame oil
- 1 cup RoyalⓇ Basmati Rice
- 2 cloves garlic, minced
- 1 tablespoon fresh minced ginger
- 1 ¾ cup water
- 2 tablespoons soy sauce
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- 8 taco-size corn or flour tortillas, warmed
- 1 medium cucumber, cut into matchsticks
- 1 large carrot, cut into matchsticks
- 4 red radishes, thinly sliced
- 2 jalapeños, thinly sliced
- Cilantro leaves and stems, to taste
- ½ cup mayonnaise
- 3 tablespoons sriracha
Instructions
- In a large skillet, heat oil over medium-low heat. Add rice, garlic and ginger stir constantly for 4 minutes until rice becomes fragrant and toasted. Add water and soy sauce, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until all water has been absorbed.
- Brush chicken with oil and sprinkle with salt and pepper. Place in a baking dish and bake 20 minutes. Flip and bake 20 to 25 minutes more or until the internal temperature reaches 165℉ and the juices run clear when pierced with a knife. Let cool briefly and shred the chicken.
- Divide rice between the tortillas and top with chicken, cucumber, carrot, radishes, jalapeño, and cilantro.
- In a small bowl whisk together mayonnaise and sriracha and drizzle over tacos.