Chinese Chicken Tacos

Chinese Chicken Tacos

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  • 1 lb. boneless chicken breasts
  • 2 Tbsp. olive oil
  • salt and pepper, to taste
  • 1/2 cup Soy Vay® Toasted Sesame Dressing & Marinade
  • 1 can bamboo shoots (8 oz.)
  • 3 romaine lettuce leaves
  • 2 green onions
  • 1/4 cup peanuts
  • 1/4 cup fresh cilantro
  • 1 carrot
  • 1 lime, for garnish
  • 1 cup vegetable oil, for frying
  • 8 large egg roll wrappers


  • 1.
    Preheat oven to 400°F.
  • 2.
    Rub both sides of the meat with olive oil and season with salt and pepper.
  • 3.
    Place the meat in a casserole dish or broiler pan and cook until juices run clear and an internal temperature of 165°F has been reached; about 10 minutes.
  • 4.
    Remove from the pan and shred the meat using 2 forks.
  • 5.
    In a large mixing bowl, combine the chicken with the Toasted Sesame sauce and mix until evenly coated.
  • 6.
    Cover and chill in the fridge until ready to use.
  • 7.
    Drain and cut the bamboo shoots into strips.
  • 8.
    Chop the lettuce, green onion, peanuts and cilantro.
  • 9.
    Grate the carrots.
  • 10.
    Slice the lime into small wedges.
  • 11.
    Heat the vegetable oil in a large frying pan over high heat.


  • 1.
    Fry the egg roll wrappers one at a time until lightly golden but still pliable.
  • 2.
    Fold in half to form a large triangle (like a hard taco shell) and continue frying until crisp.
  • 3.
    Drain on paper towels and repeat with remaining wrappers.
  • 4.
    Place the chicken mixture into the "shells" and top with the chopped veggies and peanuts.
  • 5.
    Garnish with limes.
  • 6.
    Serve immediately.



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