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Thursday, April 26 2018

For this prepared meal, stuff Korean barbecue-sauced chicken and kimchi inside warm corn tortillas. You'll be hard-pressed to find takeout tacos with this much spice!

3 - tablespoons reduced-sodium soy sauce
1 - tablespoon lime juice
2 - teaspoons packed brown sugar
1 1/2 - teaspoons grated fresh ginger
2 - cloves garlic, minced
1 - teaspoon cornstarch
1 - teaspoon Asian chili-garlic sauce
1 - tablespoon vegetable oil
1 1/2 - pounds skinless, boneless chicken breast halves, cut into bite-size strips
1 1/4 - cups kimchi
8 - 5 inches white corn tortillas, heated according to package directions
1/3 - cup snipped fresh cilantro
Korean barbecue sauce (optional)

In a small bowl combine soy sauce, lime juice, brown sugar, ginger, garlic, cornstarch, and chili-garlic sauce; set aside.
In a large skillet heat oil over medium heat. Add chicken; cook and stir for 8 to 10 minutes or until no longer pink. Stir soy mixture; add to chicken in skillet. Cook and stir until thickened and bubbly.

Divide chicken mixture and kimchi among warm tortillas. Top with cilantro and, if desired, serve with Korean barbecue sauce.
NUTRITION FACTS (Korean Chicken Tacos)

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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