Korean Chicken Tacos for Dinner

🥘 Ingredients

• bell pepper
  1 piece
• bulgogi sauce
  2 tbsp
• butter
  2 tbsp
• chicken breast strips
  12 oz
• flour tortillas
  4 pieces
• hoisin sauce
  2 tbsp
• jasmine rice
  1 c
• lime
  1 piece
• long green pepper
  1 piece
• moo shu spice blend
  1 tbsp
• salt
  1 pinch
• scallions
  3 pieces
• shredded red cabbage
  2 c
• sour cream
  ½ cup
• soy sauce
  2 tbsp
• sriracha
  2 tbsp
• sugar
  1 tsp
• vegetable oil
  2 tbsp
• water
  1 c

🍳 Cookware

• small pot
• medium bowl
• small bowl
• large pan
• large bowl

1. 

   1

   Wash and dry all produce. Trim, then thinly slice scallions , separating whites from greens. Core, deseed, and thinly slice bell pepper and long green pepper . Halve lime , cutting one half into wedges. Bring water and a pinch of salt to boil in a small pot . Once boiling, stir in jasmine rice . Lower heat to a gentle simmer and cover. Cook until tender ⏱️ 12 minutes . Keep covered off heat until you are ready to pack lunch.

   scallions: 3 pieces, bell pepper: 1 piece, long green pepper: 1 piece, lime: 1 piece, water: 1 c, salt: 1 pinch, jasmine rice: 1 c
2. 

   2

   In a medium bowl , combine juice from lime half and ½ tsp sugar . Stir in half the scallion whites and a quarter of the shredded red cabbage . Season with salt and pepper. Set aside, tossing every now and then. In a small bowl , combine sour cream and sriracha to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture has a drizzling consistency.

   sugar: 1 tsp, shredded red cabbage: 2 c, sour cream: ½ cup, sriracha: 2 tbsp
3. 

   3

   Pat chicken breast strips dry with paper towels; season with salt, pepper, and moo shu spice blend . Heat a large drizzle of vegetable oil in a large pan over medium-high heat. Add chicken and cook, stirring, until browned and cooked through ⏱️ 4 minutes . Turn off heat; remove chicken from pan and set aside. Wipe out pan with paper towels.

   chicken breast strips: 12 oz, moo shu spice blend: 1 tbsp, vegetable oil: 2 tbsp
4. 

   4

   Heat a large drizzle of vegetable oil in same pan over medium-high heat. Add bell and green peppers. Cook, tossing, until softened ⏱️ 3 minutes . Toss in remaining scallion whites and cook ⏱️ 1 minute more. Stir in half the chicken, hoisin sauce , soy sauce , and 2 TBSP butter . Transfer mixture to a large bowl and set aside until you are ready to pack lunch. Wipe out pan with a paper towel. Heat another drizzle of oil in same pan over medium-high heat.

   hoisin sauce: 2 tbsp, soy sauce: 2 tbsp, butter: 2 tbsp
5. 

   5

   Add rest of cabbage to pan. Cook, tossing, until softened ⏱️ 2 minutes . Squeeze in juice of 1 lime wedge. Reduce heat to low, then stir in bulgogi sauce and remaining chicken. Remove pan from heat. Wrap flour tortillas in a moist paper towel. Microwave on high until warm ⏱️ 1 minute . Fill tortillas with bulgogi chicken. Garnish with slaw, then drizzle with crema and any leftover sriracha to taste. Garnish with half the scallion greens. Serve with remaining lime wedges.

   bulgogi sauce: 2 tbsp, flour tortillas: 4 pieces
6. 

   6

   Fluff rice with a fork and divide between reusable containers. Arrange chicken stir-fry next to rice and sprinkle with remaining scallion greens. Keep refrigerated until ready to eat. Microwave on high ⏱️ 1 minute before enjoying.