Honey Garlic Naan Chicken Tacos (Printable Version)

Tender honey-garlic chicken in warm naan with crisp tangy slaw

# What You Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 1 tablespoon vegetable oil
03 - 0.5 teaspoon salt
04 - 0.25 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 lime juice
16 - 1 teaspoon honey
17 - Salt and pepper to taste

→ Naan and Assembly

18 - 8 small garlic naan
19 - 1 tablespoon butter, melted (optional)
20 - Extra chopped cilantro and lime wedges for garnish

# Step-by-Step:

01 - In a large bowl, combine shredded red cabbage, carrots, green onions, and cilantro. In a separate small bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss the slaw mixture with the 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 until golden and cooked through, approximately 6 to 7 minutes.
03 - In a small bowl, mix honey, soy sauce, minced garlic, and rice vinegar. Pour the mixture over the cooked chicken, stirring to coat evenly. Add the cornstarch slurry and simmer for 1 to 2 minutes until the sauce thickens and glazes the chicken. Remove from heat.
04 - In a dry skillet or oven, warm the garlic naan until soft and pliable. Brush with melted butter if desired.
05 - Lay a warm naan flat, add a generous portion of honey-garlic chicken, top with slaw, and garnish with extra cilantro and a squeeze of lime. Fold and serve immediately.

# Expert Advice:

01 -
  • The honey-garlic sauce gets thick and clingy in the best way, making every bite feel intentional and special.
  • It comes together in under 45 minutes but tastes like you spent hours in the kitchen experimenting.
  • Naan folds better than a tortilla and holds the slaw without getting soggy, which honestly changed my weeknight dinner game.
02 -
  • Don't skimp on the heat when searing the chicken—if your skillet isn't hot enough, the chicken steams instead of browning, and you lose that crucial textural contrast against the soft naan.
  • The cornstarch slurry has to be added last and stirred constantly, or you'll end up with weird starchy lumps instead of a silky glaze.
  • Naan dries out quickly, so assemble right before eating rather than making them all at once and letting them sit.
03 -
  • If your honey-garlic sauce breaks or looks separated instead of glossy, it means your heat was too high—next time, reduce to medium once the chicken is cooked and let the sauce warm through gently.
  • Taste the slaw dressing before you toss it; you want it slightly punchy because the sweet glaze on the chicken will balance it out, not the other way around.
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