About This Recipe
Crispy baked or air fried chicken bites tossed in a homemade honey chipotle sauce served on corn tortillas with guacamole, pickled onions, and queso fresco.
Ingredients
- 2 pounds 907g Frozen Lightly Breaded Chicken Breast Bites
- 1/2 cup 168g Honey
- 1/2 cup 120g Chicken Bone Broth (or water)
- 1/4 cup 68g Reduced Sugar Ketchup
- 2 Tablespoons 30g Red Wine Vinegar (or your choice of vinegar)
- 2 teaspoons Ground Chipotle Chili Powder
- 1 teaspoon Kosher Salt
- 8 Corn Tortillas
- Guacamole (about 1 cup)
- Queso Fresco
- Pickled Onions
- Lime Wedges
Instructions
- Cook the chicken. Bake or air fry the frozen chicken bites according to the packaging.
- Make the sauce. Add the honey, broth or water, ketchup, vinegar, chipotle chili powder, and salt to a pan or saucepan. Cook over medium-low heat, stirring occasionally, until the sauce thickens and coats the back of a spatula or spoon. Keep warm over low heat until the chicken is cooked.
- Sauce it up. Add the cooked chicken to the sauce and toss or stir to evenly coat.
- Assemble the tacos. Warm the tacos in a pan or over a low flame on a gas range.* Add about 2 tablespoons of guacamole to each tortilla before topping with the sauced chicken, pickled onions, queso fresco, and a squeeze of lime juice.
Source: This recipe is from
Mason Woodruff.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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