Spicy Korean Chicken Tacos
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Spicy Korean Chicken Tacos

Spicy Korean Chicken Tacos

with Creamy Sesame Slaw

Tags:
Spicy
Allergens:
Sulphites
Wheat
Soy
Egg
Mustard
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Wheat May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Milk)

2 tbsp

Brown Sugar

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

2 tbsp

Gochujang

(Contains Soy, Wheat May contain Milk, Mustard, Sesame, Sulphites, Crustaceans, Egg, Fish)

170 g

Coleslaw Cabbage Mix

2 tbsp

Mayonnaise

(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

1 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 tbsp

Sesame Oil

(Contains Sesame)

2 unit(s)

Green Onion

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Nutrition Values

Calories710 kcal
Fat21 g
Saturated Fat3.5 g
Carbohydrate74 g
Sugar24 g
Dietary Fiber4 g
Protein49 g
Cholesterol135 mg
Sodium1900 mg
Trans Fat0.1 g
Potassium1050 mg
Calcium200 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

1
  • Thinly slice green onions.
  • Pat chicken dry with paper towels.
  • Sprinkle over Moo Shu Spice Blend, then season with salt and pepper.
2
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add half the sesame oil, then chicken tenders. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches for 4 ppl, dividing sesame oil between batches.)
  • Sear until tenders are golden-brown and cooked through, 3-4 min per side.**
  • Transfer to a plate and cover to keep warm.
3
  • Heat the same pan over medium heat. (From step 2)
  • Add brown sugar, half the soy sauce and gochujang.
  • Cook, stirring often, until brown sugar is dissolved, 2-3 min.
  • Remove from heat.
4
  • Add remaining soy, remaining sesame oil, rice vinegar and mayo to a large bowl.
  • Whisk to combine.
  • Add coleslaw mix and green onions, then toss to combine.
  • Season with salt and pepper, to taste.
5
  • Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min.
6
  • Once chicken is cooked through, add chicken to the sauce in the pan.
  • Toss to combine.
  • Divide chicken between warm tortillas.
  • Top with slaw.