Honey Garlic Naan Chicken Tacos (Printable Version)

Tender honey-garlic chicken 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 tbsp vegetable oil
03 - 1/2 tsp salt
04 - 1/4 tsp ground black pepper

→ Honey Garlic Sauce

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

→ Slaw

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

→ Naan and Assembly

18 - 8 small garlic naan breads
19 - 1 tbsp butter, melted
20 - Fresh cilantro and lime wedges for garnish

# Steps to Follow:

01 - Combine shredded red cabbage, carrots, green onions, and cilantro in a large bowl. In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss the vegetable mixture with the dressing until evenly coated. Set aside to marinate.
02 - Heat vegetable oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Sauté for 6 to 7 minutes, stirring occasionally, until golden brown and cooked through.
03 - In a small bowl, whisk together honey, soy sauce, minced garlic, and rice vinegar. Pour the mixture over the cooked chicken, stirring to coat evenly. Add the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens and coats the chicken. Remove from heat.
04 - Heat a dry skillet over medium heat and place naan breads in the pan for 1 to 2 minutes per side until soft and pliable. Alternatively, warm in the oven at 350°F for 3 to 4 minutes. Brush lightly with melted butter if desired.
05 - Lay each warm naan flat on a serving surface. Top with a generous portion of honey-garlic chicken, followed by a substantial amount of the prepared slaw. Garnish with additional fresh cilantro and squeeze fresh lime juice. Fold and serve immediately.

# Additional Tips::

01 -
  • The honey-garlic glaze is addictive enough that you'll find yourself making extra for dipping.
  • It comes together faster than ordering takeout, but tastes like you've been cooking all day.
  • Everyone eats with their hands and smiles—that's the real test of a great taco.
02 -
  • Don't skip the cornstarch slurry—I learned this the hard way when my glaze stayed runny and slid right off the chicken, but one tablespoon of that thickener transforms everything into something that sticks and glistens.
  • Marinating the slaw even for ten minutes makes a difference; the cabbage releases water and the flavors meld into something more cohesive than a scattered pile of vegetables.
03 -
  • Cut your chicken into uniform bite-sized pieces so everything cooks at the same rate—uneven sizes mean some pieces dry out while others finish cooking.
  • Don't skip the lime at the end; it's the final note that prevents the dish from feeling too heavy, and it turns a good taco into a memorable one.
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