Take taco night up a notch with saucy, flavorful shredded chicken—just add your favorite toppings.
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In 12-inch skillet, heat oil over medium heat for 1 minute (oil should be hot but not smoking). Use wooden spoon to stir in garlic, chili powder, and salt and cook for 30 seconds. Stir in orange juice and Worcestershire sauce.
Use tongs to carefully place chicken in skillet. Bring mixture to boil. Reduce heat to medium-low, cover, and simmer for 4 minutes.
Use oven mitts to remove lid. Use clean tongs to flip chicken pieces over. Cover and simmer until chicken registers 165 degrees on instant-read thermometer, 4 to 6 minutes. Use clean tongs to transfer chicken to large plate.
Cook liquid left in skillet until thickened, 3 to 5 minutes. Turn off heat and slide skillet to cool burner.
Use 2 forks to shred chicken into bite-size pieces. Return shredded chicken to skillet and stir to coat with sauce.
Heat chicken over medium heat until warmed through, 1 to 2 minutes. Turn off heat and stir in cilantro. Cover to keep warm.
Cutting the chicken breast in half lengthwise before cooking it in the sauce, makes it easier to shred the meat into bite-size pieces after it is cooked. Here’s how to do it:
Thinly sliced lettuce (also called shredded lettuce) adds crunch to tacos. Crisp romaine lettuce is the perfect choice, but iceberg works too. Here’s how to shred lettuce: