Sunday, November 10, 2019
Korean Chicken Tacos | chicken marinade, chicken spaghetti, lemon chicken, teriyaki chicken, chicken potpie, chicken fajitas, ranch chicken, chicken alfredo, fried chicken, chicken tenders, chicken salad, chicken tacos, shredded chicken, slow cooker chicken, bbq chicken, grilled chicken, chicken wings, chicken soup, #chicken alaking #chicken acomfort foods #chickenarice #chickenameals #chickenalowcarb #chickenaglutenfree #chickenarecipe #chickenadishes #chickenahealthy #chickenaeasydinners #chickenaovens #chickenacooking #chickenafamilies
Korean Chicken Tacos
4 stars, really good, and easy to make! I'd never had kimchi before---after I put it on the tacos I had to just eat & not look. The kimchi is OK, chicken is good, but when you put the two together it's really, really tasty & the flavors are really good. Not a fan of soft white tortillas so used LaTiara shells & they were a good compliment.
Ingredients
- 8 5 inches white corn tortillas, heated according to package directions
- 1½ teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1½ pounds skinless, boneless chicken breast halves, cut into bite-size strips
- 1¼ cups kimchi
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon lime juice
- 2 teaspoons packed brown sugar
- ⅓ cup snipped fresh cilantro
- 1 teaspoon cornstarch
- 1 teaspoon Asian chili-garlic sauce
Directions
- Frist 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.
- Then Stir soy mixture; add to chicken in skillet. Cook and stir until thickened and bubbly.
- Divide chicken mixture and kimchi among warm tortillas.
- Next, Top with cilantro and, if desired, serve with Korean barbecue sauce.
- Enjoy!
Recipes adapted from : countrygrocer.com