Ingredients
Scale
- 1 pound boneless chicken thighs
- Truffle Salt
- 2 tablespoons liquid koji
- 1 zucchini
- 1 large carrot
- 1/2 bunch broccolini
- 1/2 bunch cilantro
- 1 bunch scallions
- 1-inch piece ginger
- 3 garlic cloves
- 1 cup water
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 4 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/4 cup ice water
- 1/4 cup olive oil
- 1 tablespoon toasted sesame seeds
- 2 limes
- 2 tablespoons sesame oil
- 4 large flour tortillas
Instructions
- Marinate chicken overnight with Truffle Salt and liquid koji in an airtight container.
- Preheat oven to 350°F (175°C).
- Shred zucchini and carrot, mix with broccolini, cilantro, and scallions for slaw.
- Make teriyaki sauce: boil water, soy sauce, rice wine vinegar, honey, and brown sugar. Thicken with cornstarch slurry and add grated ginger and garlic. Season with Truffle Salt.
- Sear chicken in olive oil with teriyaki sauce until caramelized. Bake in oven 10–15 min. Slice into bite-sized pieces.
- Roast broccolini in same pan and add to slaw. Stir in sesame seeds, lime zest/juice, sesame oil, and season.
- Warm tortillas. Assemble wraps with teriyaki chicken and slaw. Roll and serve.
Notes
- Includes Japanese Highball: Fill glass with ice, add 1¾ oz Japanese whiskey, top with sparkling water, garnish with lemon wheel.
- Adjust vegetables and herbs to taste.
- Serve immediately for best texture and flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Pan-seared & Oven-baked
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 wrap
- Calories: 450
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
- Cholesterol: 100