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Mini Asian Chicken Taco Boats in the Instant Pot

Mini Asian Chicken Taco Boats are so adorable that you might even feel badly about eating them. Almost. Full of flavor and topped with a zesty slaw these are the perfect appetizer, game day treat, or anytime snack.

asian chicken

Ok, before we go deep into ^ that (and trust me, we need to talk about this awesome new recipe) we need to talk about this bowl.

asian coleslaw in a white bowl

You all know I’m not a sentimental person. I have no trouble donating or tossing things if they create clutter or no longer serve a purpose. I like a clean slate, yah know? Well, this well-worn bowl belonged to Troy’s (almost) 94-year-old grandma. When she moved into assisted living in 2017, my father-in-law and his sister cleaned out her house to get it ready to sell. They had every family member come over and take whatever they wanted. Troy and I were the last ones to visit the home and I could not believe this beautiful Pyrex bowl hadn’t been snapped up.

It is larger than it looks. It’s heavy. And it is so full of memories that I swear it causes everything made in it taste better. I didn’t have space in my cupboards for another bowl. I made room for this one and I use it almost daily.

Maybe I am a bit sentimental after all?

:slaps face: Ok, enough of being a chick.  Let’s get back to these adorable Asian Chicken Chicken Taco Boats. I used the Old El Paso Taco Boats that I found at my local grocery store. They are so cute that you’ll use the same “awwww” tone that one would use when seeing a kitten riding in the pouch of a kangaroo. With a koala snuggled around its neck. That cute.

These came about after seeing this recipe but not wanting to use beef because I had a bunch of chicken already. I also decided to make it in my Instant Pot because that is how I roll. Don’t worry though, non-Instant Pot instructions are also included. Cause that is also how I roll.

This recipe for Asian Chicken Chicken Taco Boats has multiple layers but all are super easy to pull off. In fact, to make this dish even easier, I used bagged shredded cabbage and carrots from the salad mix section of the produce department. Thanks to that secret weapon, you’re making this slaw in about two minutes tops. You’re welcome.

Step 1: Cook the Chicken

Instant Pot: I placed the chicken and 1/2 cup of water in the Instant Pot. Cook on high pressure for 20 minutes. Allow to sit for 10 minutes and then do a quick pressure release. Shred with some forks and celebrate your awesomeness.

Stovetop: Cover chicken with water in a large saucepan. Bring to a boil and then simmer until the chicken is cooked through. 10-20 minutes depending on the size of the chicken breasts. Shred with some forks and celebrate your awesomeness.

Step 2: Make the Sauce…Like a Boss

While the chicken is cooking, heat sesame oil in a medium saucepan. Add ginger and garlic and saute until it is fragrant and smells like joy and sunshine. Which ironically smells just like sesame oil, ginger, and garlic. Imagine that.

Garlic and ginger in a frying pan

Add soy sauce, rice vinegar, and orange zest. Bring to a boil stirring often and cook for 2 minutes. Lower temp to medium and allow the sauce to reduce by almost half – about 5 minutes.  Pour over shredded chicken and toss to coat.

sauce in a pan with orange

Step 3: Make the Slaw

Place shredded cabbage in a large bowl and add rice vinegar, sugar, sesame oil, cilantro, and sesame seeds. Toss to mix.

cabbage in a bowl

Step 4: Taco Boat Crispage (<— that is a word. Maybe.)

Place taco boats on a baking sheet and bake for 2-5 minutes at 350 degrees until the edges are just slightly browned.

Step 5: Assemble

You put it all together. Then end.

asian chicken tacos on a tray

Ok, legit, you’re going to place some chicken in the taco boat, top with the slaw, more cilantro if needed (it’s always needed), avocado if you have it, and definitely you’ll need some Vegan Sriracha Aioli. Because you respect your taste buds and want them to be happy. And yes, I put vegan spicy sauce on chicken. I’m a complex person with complex needs and desires. Do I have to remind you I add bacon to my veggie burgers?

mini asian tacos on a tray

Say it with me now: “awwwwwwwww. They’re so cute”.

Print
Mini Asian Chicken Taco Boats
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

Mini Asian Chicken Taco Boats are so adorable that you might even feel badly about eating them. Almost. Full of flavor and topped with a zesty slaw.

Course: Appetizer
Servings: 25
Author: Sarah - Sustainable Cooks
Ingredients
  • 2 pounds boneless skinless chicken breast
  • 1/2 cup water
Sauce
  • 1 tbsp sesame oil
  • 4 cloves garlic, minced
  • 2 tbsp ginger, minced
  • 1/2 cup reduced sodium soy sauce
  • 1 tbsp orange zest
Slaw
  • 1 bag shredded cabbage and carrots (about 6 cups)
  • 2 tbsp rice vinegar
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 1 tsp black sesame seeds
  • 1/4 cup chopped cilantro
  • 1/2 tsp sugar
Instructions
Chicken
  1. Instant Pot: place chicken and 1/2 cup of water in the Instant Pot. Cook on high (manual) pressure for 20 minutes. Allow to sit for 10 minutes and then do a quick pressure release. Shred with some forks and celebrate your awesomeness.

  2. Stovetop: Cover chicken with water in a large saucepan. Bring to a boil and then simmer until the chicken is cooked through. 10-20 minutes depending on the size of the chicken breasts.

Sauce
  1. While the chicken is cooking, heat sesame oil in a medium saucepan. Add ginger and garlic and saute until it is fragrant and smells like joy. Add soy sauce, rice vinegar, and orange zest. Bring to a boil stirring often and cook for 2 minutes. Lower temp to medium and allow the sauce to reduce by almost half - about 5 minutes. Pour over shredded chicken and toss to coat.

Slaw
  1. Place shredded cabbage in a large bowl and add rice vinegar, sugar, olive oil, sesame oil, cilantro, and sesame seeds. Toss to mix.

Taco Boats
  1. Place taco boats on a baking sheet and bake for 2-5 minutes at 350 until the edges are just slightly browned.

    Fill boats with shredded chicken, top with slaw, more cilantro, avocado, and any sauce of your choosing.

Recipe Notes

There will be more slaw left than chicken. Bonus! Lucky you, now you have a prepared side dish ready to go for a few other meals.

Mini Asian Chicken Taco Boats are so adorable that you might even feel badly about eating them. Almost. Full of flavor and topped with a zesty slaw these are the perfect appetizer, game day treat, or anytime snack.

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