For the Chicken:

• 2 boneless, skinless chicken breasts (or thighs), sliced into thin strips
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 tablespoon vegetable oil (for cooking)

For the Slaw:

• 1 cup shredded cabbage (green or purple)
• ½ cup shredded carrots
• ¼ cup chopped cilantro
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon honey
• ½ teaspoon salt

For Serving:

• 8 small flour or corn tortillas
• 1 tablespoon sesame seeds (for garnish)
• 1 small cucumber, thinly sliced
• Sriracha or chili sauce (optional)
• Lime wedges for squeezing

Ingredient Highlights

• Soy Sauce: Adds deep umami and saltiness to the marinade. Use low-sodium soy sauce if preferred.
• Hoisin Sauce: A sweet and savory sauce that enhances the Asian-inspired flavor profile.
• Sesame Oil: A little goes a long way, adding a nutty depth to both the chicken and the slaw.
• Fresh Ginger & Garlic: These aromatic ingredients bring warmth and complexity to the dish.
• Crunchy Slaw: The mix of cabbage, carrots, and cilantro provides a fresh contrast to the rich, savory chicken.