Teriyaki Chicken Chalupas
Teriyaki Chicken Chalupas, perfect appetizer to start any meal with a mouthwatering bite. Using fresh produce from my garden and Kikkoman Teriyaki Sauce.
- 1 small chicken breast
- 1/2 cup of Kikkoman Teriyaki Sauce
- 2 cloves garlicchopped or pureed
- 1 teaspoon of crushed red pepper
- 1 teaspoon of cumin
- 1/2 teaspoon of black pepper
- 1/2 cup of peanut oil
- 4 petite flour tortillas 3-4 inches
- 3 green onions
- 4 cilantro leaves
Place the chicken breast in a bowl and add the Kikkoman Teriyaki Sauce, the garlic, the cumin and the black pepper. Combine all ingredients well, cover and marinade inside the fridge for at least three hours or overnight.
Place the grilling pan in the stove and when hot grill the chicken breast on both sides. When cooked take out of the pan and let it rest before cutting to avoid juices to come out.
In a frying pan add the peanut oil and when hot fry one by one each of the flour tortillas and set aside.
Slice the grilled chicken breast, chop the green onions and have the cilantro leaves handy.
Build the chalupas by adding one or two small slices of the grilled chicken, then add the green onions and garnish with cilantro leaves. You can serve with a side of additional teriyaki sauce if you would like to add few drops more.