Soy-Ginger Glazed Chicken Tacos with Cilantro Lime Slaw

Sam Icklan, Project Bread

School Lunch

School Lunch

Soy-Ginger Glazed Chicken Tacos with Cilantro Lime Slaw

These tacos were born out of food we eat at home. The chicken is braised in a rich soy and fresh ginger broth until it is fall apart tender. We then shred the meat and let it soak up all the juices from the braising liquid.

For this recipe we are using the meat in tacos. We pair the chicken with a tangy slaw to give it crunch and top with fresh lime juice and pickled red onions. The lime and pickled onions are beautiful garnish but play an even more important role as delicious accents to the tacos.

Project Bread school lunch recipe, soy-ginger chicken rice tacos
Project Bread school lunch recipe, soy-ginger chicken rice tacos



200 6” whole wheat tortillas


12.5 pounds pulled chicken or turkey, thawed from frozen

1 gallon low-sodium chicken stock

1 quart low-sodium soy sauce

2 cups brown sugar

1 pound fresh ginger root, peeled and minced

16 cloves fresh peeled garlic, minced

1 cup fresh lime juice (approx. 10 limes)

1/4 cup fresh orange juice (approx. 2 oranges)

1/2 cup Sriracha sauce

1/4 cup + 2 TBSP apple cider vinegar


6 pounds coleslaw mix (green cabbage, red cabbage, shredded

2 bunches fresh cilantro, finely chopped

2 bunches fresh scallions, thinly sliced on the bias

1 1/2 cups low-fat mayo

2 cups apple cider vinegar

1/2 cup granulated sugar

1/2 tsp ground black pepper


1/2 tsp ground black pepper

6 red onions, thinly sliced (on a mandolin or meat slicer)

1 quart apple cider vinegar

1 quart water

1/2 cup white sugar

13 fresh limes, cut into 8 wedges each


  1. Pre-heat oven to 350̊F. In deep hotel pans, combine chicken, chicken stock, soy sauce, brown sugar, ginger and garlic. Cover and heat in oven until chicken reaches 165 ̊F. Stir in lime juice, orange juice, Sriracha sauce and apple cider vinegar. Return uncovered pans to oven for 10 more minutes. Remove chicken from oven, stir well, cover and hold hot in warmer until service.
  2. Prepare coleslaw. In a large bowl, combine coleslaw mix, cilantro, scallions, mayonnaise, apple cider vinegar, sugar, salt and pepper. Cover and store in walk-in until ready to serve.
  3. Prepare pickled red onions. Slice red onions and place in a 4-inch deep half hotel pan. In a medium sauce pan, combine cider vinegar, water and sugar. Bring to a boil and cook until sugar dissolves. Remove from heat and pour liquid over red onions. Be sure all of the onions are covered by the liquid. Let this stand until onions turn bright pink, about 10 minutes. Drain liquid from onions, cover and place in walk-in.
  4. Cut limes into 8 wedges each. In 2-oz portion cups, place several slices of pickled red onions and 1 lime wedge. 15 minutes before service, warm tortillas in warmer.
  5. To serve: Place two tortillas on the tray or plate. Top each tortilla with 1 oz. chicken and 2 oz. coleslaw. Serve with a side of pickled red onions and a lime wedge.

USDA Requirement

2 oz. meat/meat alternative

2 oz. whole grain equivalent


Calories 337 calories  Saturated Fat 3.14 g Sodium 1039 mg Carbohydrate 41.8 g

* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.

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