Honey Garlic Naan Chicken Tacos (Printable)

Tender honey-garlic chicken in warm naan with crisp slaw

# What Goes In:

→ 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

# How to Make It:

01 - Combine shredded red cabbage, carrots, green onions, and cilantro in a large bowl. Whisk together mayonnaise, lime juice, honey, salt, and pepper in a small bowl. Toss slaw with 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 and cooked through.
03 - Mix honey, soy sauce, minced garlic, and rice vinegar in a small bowl. Pour over cooked chicken and stir to coat. Add cornstarch slurry and simmer for 1 to 2 minutes until sauce thickens and glazes chicken. Remove from heat.
04 - Warm 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 generous portion of honey-garlic chicken, top with slaw, and garnish with fresh cilantro and lime squeeze. Fold and serve immediately.

# Expert Tips:

01 -
  • It's faster than you'd think: Twenty minutes from pan to plate, and you're eating something that tastes like you fussed all day.
  • The sweet-savory-tangy balance hits every craving at once: Honey-garlic glaze, crisp slaw, warm naan—it all works together in ways that feel natural.
  • Naan is the secret weapon: It's softer and more forgiving than tortillas, and it soaks up that glossy sauce without falling apart.
02 -
  • Don't skip the cornstarch slurry: That thickened glaze is what separates this from just saucy chicken; it clings to every piece and looks polished.
  • The slaw needs to sit for at least 5 minutes: The dressing softens the cabbage slightly so it's pleasant to bite, not aggressively crunchy, and the flavors meld into something cohesive rather than just ingredients thrown together.
03 -
  • Use chicken thighs, not breasts: They stay moister through cooking and hold onto that glossy sauce like they were designed for it; there's a reason restaurant cooks reach for thighs.
  • Make that cornstarch slurry just before you need it: Mix it fresh so it thickens quickly and doesn't turn the sauce cloudy or separated-looking.
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