{recipe} Peppery Chicken Teriyaki Tacos with Snap Pea Slaw

I am going through another one of those phases where I decide to count calories and eat healthier. They usually pass after a few months, but while in the thick of them I tend to come up with some pretty creative low-calorie recipes. Hence these teriyaki tacos (teriyacos?) with a crunchy snap pea and scallion slaw.

When you are trying to eat light, rice vinegar, soy sauce, pepper, and sriracha are your friends. They have basically zero calories and strong flavors so they can make almost anything taste balanced and filling. In this recipe, the sauce reduces down and becomes a little syrupy and very rich. Unlike, say, chomping on a rice cake.

RECIPE: Teriyaki Chicken Tacos with Snap Pea Slaw
serves 2

INGREDIENTS:

• 2 Tblsp soy sauce
• 1/2 cup any kind of wine
• 1/4 red onion, grated
• 15 grinds of pepper
• 1 whole boneless, skinless chicken breast, cut into 1 inch cubes
• about 30 sugar snap peas, with stem and string removed
• 5 scallions, chopped finely
• about 10 cilantro leaves, chopped finely
• 1/4 cup rice vinegar
• salt and sriracha to taste
• corn tortillas and cubed avocado for serving

METHOD:

• Combine soy sauce, wine, onion, and pepper in a bowl and mix well. Add chicken and stir. Cover and refrigerate for 1-4 hours.
• Meanwhile, cut the sugar snap peas in 1/2 inch pieces. Combine with scallions, cilantro, and rice vinegar. Stir in about 2 pinches of salt and sriracha to taste. I use a few dashes.
• When you are ready to cook the chicken, heat a nonstick pan on high heat. Remove chicken from marinade with a slotted spoon and add to the pan. Cook about 5 minutes, stirring to brown on multiple sides. Add liquid and cook over medium high heat about 10 minutes, until sauce is reduced and syrupy.
• Heat corn tortillas and make tacos with the slaw, chicken, and avocado cubes.