Honey Garlic Naan Chicken Tacos (Printable Version)

Tender honey-garlic chicken in warm naan with crisp tangy 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 - 0.5 teaspoon salt
04 - 0.25 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

# Steps to Follow:

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 the slaw with the 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, mix honey, soy sauce, minced garlic, and rice vinegar. Pour over the cooked chicken, stirring to coat. Add the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens and glazes the chicken. Remove from heat.
04 - In a dry skillet or oven, warm the 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.

# Additional Tips::

01 -
  • The honey garlic glaze clings to every piece of chicken and tastes like takeout you didnt have to wait for.
  • Warm naan is softer and more forgiving than a tortilla, and it soaks up all the sauce without falling apart.
  • The slaw adds a tangy crunch that cuts through the richness and keeps each bite interesting.
  • You can have dinner on the table in under an hour, even on a weeknight.
02 -
  • Dont skip the cornstarch slurry or the sauce will stay thin and runny instead of clinging to the chicken like it should.
  • Let the slaw sit for at least 10 minutes after dressing it so the cabbage softens slightly and the flavors meld together.
  • Warm the naan right before assembling or it will stiffen up and crack when you try to fold it.
03 -
  • Cut the chicken into evenly sized pieces so they cook at the same rate and you dont end up with some dry and some undercooked.
  • Let the chicken sear undisturbed for the first minute or two to get a golden crust that adds flavor and texture.
  • Taste the slaw before you assemble and adjust the lime or salt if needed because balance is everything.
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