These tacos are the perfect combination of sweet, salty, savory, and tangy. All the flavors mingle so well and will be a flavor symphony in your mouth. The quick pickled veggies are delightful on top. They are pretty sweet and vinegary. Perfect to round out the intense soy flavor of the chicken.

Soy Braised Chicken Tacos 

with Quick Pickled Veggies

Ingredients

½ cup white vinegar

¼ cup sugar

2 large carrots

1 cucumber

5 radishes

2 cloves garlic

1 pound chicken breast

¼ teaspoon salt

¼ teaspoon black pepper

½ cup soy sauce

2 Tablespoons brown sugar

1 teaspoon sriracha 

Tortillas (for serving)

Lettuce (for serving)

Sour cream (for serving)

Instructions

1. Get out a large bowl. Add ½ cup white vinegar and ¼ cup white sugar. 
2. Ask a grown up for help. Peel and grate your carrots. Add them to your large bowl. 
3. Wash and slice your cucumber into half moon shapes. Have your grown up slice it down the middle (longways) first so that you have a flat side to make it stable. Add them to your large bowl. 
4. Wash your radish. Ask a grown up to cut off the top and bottom of your radish to make it flat and safer to cut! Add them to your large bowl and stir. Let your veggies sit in your pickling liquid while you make your chicken.  
5. Peel and smash two cloves of garlic. Use the butt of your hand to squish the garlic. Or use a heavy coffee mug or measuring cup. 
6. Ask a grown up to help you cut your chicken into bite sized pieces and add your chicken to a large, heavy bottom pot (like a Dutch oven). Wash your hands if you touched the raw chicken!
7. Add to your Dutch oven ½ teaspoon salt, ¼ teaspoon black pepper, ½ cup soy sauce, 2 Tablespoons brown sugar, and 1 teaspoon sriracha. Stir to coat the chicken in the mixture. Remember your spoon now has raw chicken on it! Set it on a spoon rest or small plate. 
8. Cover your pot and cook chicken on medium heat until it reaches 165*F. Have a grown up help you pour your chicken into a large heat safe bowl. Shred your chicken using two forks and pull the chunks apart until it looks like lots of large stringy pieces. 
9. Serve chicken with pickled vegetables, lettuce, sour cream, tortillas, and extra sriracha for those that like it spicy. 

Notes

• Depending on what kind of soy sauce you use, you may cut out the salt entirely. Soy sauce salt can vary wildly, so start small with 1/4 teaspoon salt, and then taste and adjust for your salt preference