Honey Garlic Naan Chicken Tacos (Printer View)

Tender honey-garlic chicken wrapped in warm naan with crisp slaw

# What you'll need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper

→ Honey Garlic Sauce

05 - 3 tablespoons honey
06 - 2 tablespoons soy sauce
07 - 2 cloves garlic, minced
08 - 1 tablespoon rice vinegar
09 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Slaw

10 - 2 cups shredded red cabbage
11 - 1 cup shredded carrots
12 - 2 green onions, thinly sliced
13 - 2 tablespoons chopped fresh cilantro
14 - 2 tablespoons mayonnaise
15 - 1 tablespoon lime juice
16 - 1 teaspoon honey
17 - Salt and pepper to taste

→ Naan & Assembly

18 - 8 small garlic naan
19 - 1 tablespoon melted butter, optional
20 - Extra chopped cilantro and lime wedges for garnish

# Method:

01 - In a large bowl, combine shredded red cabbage, carrots, green onions, and cilantro. In a small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss slaw with dressing and set aside to marinate.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Sauté until golden and cooked through, approximately 6 to 7 minutes.
03 - In a small bowl, combine honey, soy sauce, minced garlic, and rice vinegar. Pour over cooked chicken, stirring to coat. Add cornstarch slurry and simmer for 1 to 2 minutes until sauce thickens and glazes the chicken. Remove from heat.
04 - In a dry skillet or oven, warm garlic naan until soft and pliable. Brush with melted butter if desired.
05 - Lay a warm naan flat, add a generous portion of honey-garlic chicken, top with slaw, and garnish with extra cilantro and a squeeze of lime. Fold and serve immediately.

# Expert Advice:

01 -
  • The honey-garlic glaze is dangerously addictive, sweet and savory in a way that makes you want to lick your plate.
  • Naan replaces tortillas so you get something warm, pillowy, and way more interesting than a regular taco shell.
  • The slaw cuts through the richness with bright lime and crunch, so every bite feels balanced instead of heavy.
02 -
  • Don't skip patting the chicken dry before it hits the pan—this is the difference between golden and steamed, and it takes literally 10 seconds.
  • The cornstarch slurry is what makes this look restaurant-quality instead of like you just threw soy sauce on chicken, so don't thin it out too much or it won't thicken properly.
  • Make the slaw first so it has time to pickle slightly and taste more interesting by the time you eat it.
03 -
  • If your sauce doesn't thicken, you either didn't use the cornstarch slurry or your heat was too low—make sure that pan is hot enough to see some bubbling action.
  • Chicken thighs cost less than breast meat and stay tender longer, so you're actually getting better flavor and saving money at the same time.
  • The slaw tastes better the longer it sits because the lime juice and salt start breaking down the cabbage slightly, making it softer and more flavorful by the time you eat it.
Return