Teriyaki Chicken Tacos with creamy sesame cucumbers

If dinner has felt a little… boring lately, these Teriyaki Chicken Tacos are about to shake things up in the best way. They’re sweet, savory, a little spicy, creamy, crunchy—and yes, they come together in about 30 minutes.

As a busy home cook myself, I live for recipes that feel fun and different without turning my kitchen into a disaster zone. These tacos are exactly that. You get that sticky, caramelized teriyaki chicken, a cool and creamy cucumber topping, and warm tortillas that pull everything together like a cozy little hug.

And the best part? You can make them in the Instant Pot, crockpot, oven, or even on the stovetop. Because dinner should fit your life—not the other way around.

Why You’ll Love These Teriyaki Chicken Tacos

Let me count the ways:

• Fast enough for weeknights – Ready in about 30 minutes.
• Family-approved – Even picky eaters go back for seconds (more on that in a minute).
• Big flavor, simple ingredients – Nothing fancy, just smart combinations.
• Flexible cooking methods – Instant Pot, slow cooker, oven, stovetop… your call.
• Perfect balance – Sticky teriyaki, creamy cucumbers, crunchy peanuts, buttery avocado.

These Teriyaki Chicken Tacos are what I call a “rotation recipe.” The kind you make once… and suddenly everyone asks for it again next week.

Ingredients You’ll Need

Here’s what brings all that magic together:

For the Teriyaki Chicken:

• 1 lb boneless, skinless chicken thighs
• Salt and fresh cracked pepper
• 1/3 cup + 1/4 cup teriyaki sauce
• 2 tablespoons sweet chili sauce

For the Creamy Sesame Cucumbers:

• 1/4 cup plain Greek yogurt
• 2 tablespoons mayo
• 2 tablespoons rice vinegar
• 1 tablespoon sweet chili sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili crunch
• 1/4 teaspoon salt
• 1 cup fresh herbs (cilantro, green onions, and/or mint), finely chopped
• 1/2 teaspoon sesame seeds
• 1 large English cucumber (or 3–4 Persian cucumbers), thinly sliced

For Serving:

• 8 small flour tortillas, warmed
• 1 avocado, sliced
• 1/4 cup crushed peanuts
• Extra sesame seeds

Nothing complicated. Just layers of flavor building on each other.

How to Make Teriyaki Chicken Tacos

Let’s break this down into simple, doable steps.

Step 1: Pressure Cook the Chicken

Season the chicken thighs generously with salt and pepper on both sides.

Place them in your Instant Pot and pour 1/3 cup teriyaki sauce over the top. Toss to coat. Lock the lid, set to sealing, and pressure cook for 10 minutes.

That’s it. Let your appliance do the heavy lifting while you move on.

(Slow cooker and oven instructions are below if you don’t have an Instant Pot.)

Step 2: Make the Creamy Sesame Cucumbers

Thinly slice your cucumbers. If you have a mandolin, now’s the time. If not, a sharp knife works just fine.

In a bowl, whisk together:

• Greek yogurt
• Mayo
• Rice vinegar
• Sweet chili sauce
• Sesame oil
• Chili crunch
• Salt

Stir until smooth and creamy.

Fold in the fresh herbs and sesame seeds. Then toss the cucumbers with the dressing.

Pro tip: Reserve a couple tablespoons of the dressing to drizzle over the finished tacos. Trust me. That little extra drizzle makes a difference.

Step 3: Shred and Broil for Crispy Edges

Once the chicken is done cooking, do a natural or quick release.

Remove the chicken and shred it with two forks (or your fingers if you’re impatient like me). It should fall apart easily.

Spread the shredded chicken onto a lined baking sheet. Drizzle with the remaining 1/4 cup teriyaki sauce and 2 tablespoons sweet chili sauce. Toss to coat.

Now broil for 3–6 minutes.

Watch it closely. You want caramelized edges and little crispy bits—not burnt disappointment.

This step turns good chicken into unforgettable Teriyaki Chicken Tacos.

Step 4: Assemble the Tacos

Warm your tortillas. If you have a gas stove, place them directly over the flame for a few seconds per side to get a little char. Otherwise, warm them in the oven or microwave.

Layer each tortilla with:

1. Crispy teriyaki chicken
2. Creamy cucumber mixture
3. Sliced avocado
4. Extra drizzle of dressing
5. Crushed peanuts
6. Sesame seeds

Take a bite. Try not to immediately make another.

Alternate Cooking Methods

Because flexibility matters.

Crockpot Teriyaki Chicken Tacos

Add chicken and 1/3 cup teriyaki sauce to your slow cooker.

• Cook on HIGH for 2.5–3.5 hours
• Or LOW for 4–5 hours

Shred and broil as directed above.

Oven Method

Place chicken in a baking dish and brush with teriyaki sauce.
Bake at 400°F for about 35 minutes, until internal temp hits 165°F.
Shred and broil with extra sauce.

Stovetop Shortcut

Boil chicken thighs in water or stock for 10–15 minutes until cooked through. Shred, sauce, and broil.

Even rotisserie chicken works in a pinch. One reader shredded a store-bought chicken, broiled it with sauce, and still got amazing results. That’s my kind of weeknight win.

Tips for the Best Teriyaki Chicken Tacos

• Don’t skip the broil. That caramelization is everything.
• Add carrots to stretch the cucumber mix if you’re feeding a crowd.
• Like it spicy? Add Sriracha or extra chili crunch.
• Making bowls instead? Serve over basmati rice for a teriyaki chicken taco bowl situation. It’s just as delicious.

And if your sauce looks a little thick? That’s not a problem. That’s just extra comfort clinging to your chicken.

A Little Real-Life Story

One mom shared that her kids (8 and 10!) weren’t sure about the cucumber slaw at first. So she gave them carrots with the sauce on their first taco.

After one bite of hers, they switched to the cucumbers for round two.

That’s what I love about these Teriyaki Chicken Tacos. They feel adventurous—but still totally approachable. Sweet teriyaki helps ease everyone in.

Even picky eaters.

Frequently Asked Questions

When Dinner Needs a Little Spark

There’s something about Teriyaki Chicken Tacos that just feels fun. They’re different enough to break you out of a dinner rut, but simple enough to make on a Tuesday when your to-do list is still staring at you.

The sticky-sweet chicken.
The cool, creamy cucumbers.
The crunch of peanuts.
That warm tortilla holding it all together.

It’s the kind of meal that makes everyone linger at the table a little longer.

And if your house smells like caramelized teriyaki and toasted sesame while it’s cooking? Well… that’s just a bonus.

So next time dinner feels predictable, give these Teriyaki Chicken Tacos a try. I have a feeling they’re about to earn a permanent spot in your rotation.

More Easy Dinners to Add to Your Rotation

If these Teriyaki Chicken Tacos with creamy sesame cucumbers made your weeknight feel a little more exciting, here are a few more flavor-packed meals to keep things fresh and fun at the table:

• Try these creamy, crowd-pleasing Slow Cooker Queso Chicken Tacos for a cozy twist on taco night that practically cooks itself.
• Love that sticky-sweet flavor? You’ll definitely want to make this easy Dump-and-Go Crockpot Teriyaki Chicken for another stress-free dinner win.
• Add something crisp and colorful on the side like this vibrant Asian Chicken Cranberry Salad to balance out the richness.
• If sweet chili is your thing, these bold and satisfying Sweet Chili Chicken Wraps are perfect for busy nights.
• And if you’d like to see another delicious spin on this dish, take a peek at this flavorful version of Teriyaki Chicken Tacos for even more inspiration.

Because once you find a dinner everyone loves, it’s always nice to have a few more just like it waiting in the wings.

Teriyaki Chicken Tacos with creamy sesame cucumbers

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• Author: Mounia
• Total Time: 25 minutes
• Yield: 8 tacos (serves 4) 1x

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Description

These Teriyaki Chicken Tacos with Creamy Sesame Cucumbers are packed with sweet and savory glazed chicken, crisp cucumber slices tossed in a rich sesame cream sauce, and fresh herbs. The combination of warm tortillas, caramelized teriyaki chicken, and cool creamy cucumbers creates a bold, balanced, and satisfying meal perfect for weeknights or entertaining.

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Ingredients

Scale 1x2x3x

For the Teriyaki Chicken

• 2 cups cooked shredded chicken

• ½ cup teriyaki sauce

• 1 tablespoon soy sauce

• 1 teaspoon fresh grated ginger

• 1 teaspoon minced garlic

• 1 tablespoon honey

• 1 teaspoon sesame oil

For the Creamy Sesame Cucumbers

• 2 cups thinly sliced cucumbers

• ¼ cup plain Greek yogurt

• 1 tablespoon mayonnaise

• 1 tablespoon rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon tahini

• 1 teaspoon honey

• 1 tablespoon toasted sesame seeds

• Salt to taste

For Assembling

• 8 small flour tortillas

• 1 avocado, sliced

• 2 tablespoons chopped fresh cilantro

• 2 tablespoons sliced green onions

• 2 tablespoons crushed peanuts (optional)

• Extra sesame seeds for garnish

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Instructions

1. Prepare the chicken.
   In a skillet over medium heat, combine shredded chicken, teriyaki sauce, soy sauce, ginger, garlic, honey, and sesame oil. Simmer for 5–7 minutes until heated through and slightly caramelized.

2. Make the creamy sesame cucumbers.
   In a bowl, whisk together Greek yogurt, mayonnaise, rice vinegar, sesame oil, tahini, honey, sesame seeds, and salt. Fold in sliced cucumbers and toss until evenly coated.

3. Warm the tortillas.
   Heat tortillas in a dry skillet for about 30 seconds per side until soft and slightly charred.

4. Assemble the tacos.
   Fill each tortilla with teriyaki chicken. Top with creamy sesame cucumbers, avocado slices, cilantro, green onions, and crushed peanuts.

5. Serve immediately.
   Garnish with extra sesame seeds and drizzle with additional teriyaki sauce if desired.

Notes

Rotisserie chicken works perfectly for quick prep.

For extra heat, add sliced jalapeños or sriracha.

Swap flour tortillas for corn tortillas for gluten-free option.

Best served fresh; store components separately for meal prep.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 2 tacos
• Calories: 420 kcal
• Sugar: 9 g
• Sodium: 780 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 28 g
• Cholesterol: 65 mg