Combine 1/2 cup honey, ketchup. soy sauce, 3 tablespoons sriracha, garlic, ginger paste, sesame oil, and chicken rub in a medium bowl; set aside.
Dinner ready in under an hour and you don’t need to heat up the oven? Everyone will be back for seconds when you make these honey-garlic chicken tacos.
Servings and Ingredients
|¾ c. Hy-Vee honey, divided|
|½ c. Hy-Vee ketchup|
|½ c. Hy-Vee less-sodium soy sauce|
|5 tbsp. Sriracha sauce, divided|
|4 clove(s) garlic, minced|
|1 tbsp. refrigerated ginger paste|
|2 tsp. toasted sesame oil|
|1 tsp. Stubb's chicken rub with sea salt, honey, garlic, and mustard|
|1 lbs. Hy-Vee boneless skinless chicken thighs|
|1 (4.5-oz.) pkg. Hy-Vee hard taco shells (12 shells)|
|Avocados , seeded, peeled, and sliced; for serving|
|Radishes, cut into matchsticks; for serving|
|Green onions, sliced; for serving|
|Cojita cheese, crumbled, for serving|
Things To Grab
- Medium bowl
- 6-quart pressure cooker or Instant Pot
- Small bowl
- Slotted spoon
Place chicken thighs in a single layer in 6-quart pressure cooker. Pour honey mixture over chicken. lock lid in place and set valve to SEALING position. Cook on HIGH PRESSURE for 15 minutes. Allow pressure to release naturally for 10 minutes. Place towel over release valve; move to VENTING position (Quick Release) to release remaining pressure. Carefully remove lid, allowing steam to escape.
Transfer chicken to a cutting board; reserve 1 cup cooking juices in cooker. Shred chicken using 2 forks; return chicken to juices in cooker to keep warm.
Combine remaining 1/4 cup honey and remaining 2 tablespoons sriracha in a small bowl.
To serve, spoon chicken into taco shells using a slotted spoon. Top with avocados, radishes, green onions, and Cotija cheese; drizzle with honey-sriracha mixture, if desired.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 70mg
- Sodium: 1290mg
- Total Carbohydrates: 58g
- Protein: 18g
Hy-Vee Seasons Magazine September 2021