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.
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.
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.
Place shredded cabbage in a large bowl and add rice vinegar, sugar, olive oil, sesame oil, cilantro, and sesame seeds. Toss to mix.
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.
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.
Asian Chicken Taco Boats (Instant Pot, Dairy-Free)
Amount Per Serving (2 tacos)
Calories 76Calories from Fat 18
% Daily Value*
Saturated Fat 0g0%
Vitamin A 50IU1%
Vitamin C 9.4mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Asian Chicken Taco Boats (Instant Pot, Dairy-Free) - https://www.sustainablecooks.com/asian-chicken-tacos/