Honey Garlic Naan Chicken Tacos (Print View)

Tender glazed chicken in warm naan with crisp tangy slaw for a fusion handheld meal.

# Ingredient List:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - 1/2 teaspoon salt
04 - 1/4 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 fresh lime juice
16 - 1 teaspoon honey
17 - Salt and pepper to taste

→ Naan & Assembly

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

# Directions:

01 - In a large bowl, combine shredded red cabbage, carrots, green onions, and cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss the vegetable mixture 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 for 6 to 7 minutes until golden brown and cooked through.
03 - In a small bowl, combine 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 the garlic naan in a dry skillet or oven 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 fresh cilantro and a squeeze of lime. Fold and serve immediately.

# Expert Tips:

01 -
  • The honey-garlic glaze strikes that perfect balance between sweet and savory, coating each piece of chicken like you're coating it in pure comfort.
  • It comes together faster than you'd expect for something that tastes this impressive, making it perfect for weeknight dinners when you want to impress without stress.
  • Naan as a taco shell is a game-changer—it's soft, it holds everything without falling apart, and it adds this unexpected richness that regular taco shells just can't match.
02 -
  • Don't skip letting the slaw marinate—those 15 minutes allow the vegetables to soften and absorb the dressing, transforming raw cabbage into something with actual texture and flavor depth.
  • If your sauce doesn't thicken, your cornstarch slurry might have settled at the bottom of the bowl, so whisk it again before adding it to the pan—this small step separates glossy, cling-to-the-chicken sauce from thin, watery disappointment.
03 -
  • If you don't have rice vinegar, use a splash of lime juice or apple cider vinegar instead—the goal is brightness, and any acid will get you there.
  • Store-bought garlic naan saves enormous amounts of time, and honestly, there's no shame in it—your energy is better spent perfecting the chicken and slaw than making naan from scratch.
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