Korean Chicken Tacos for Dinner

🥘 Ingredients

• bell pepper
  2 unit, 1
• bulgogi
• bulgogi sauce
  8 oz
• butter
  4 tbsp
• chicken breast
  30 oz
• chicken breast strips
  30 oz, 30 o
• flour tortillas
  12
• hoisen sauce
  2 tbsp, 2
• jasmine rice
  ½ cup, ½ cup, ½ cup
• lime
  2 unit, 4
• long green pepper
  2 unit, 1
• medium
• mho
• moo shu spice blend
  1 tsp
• moon shou spice
  1 tsp
• salt
• scallions
  18
• shred
• shredded red cabbage
  8 oz
• shredded red ribs
  8 oz
• sour cream
  12 tbsp
• soy sauce
  2 tbsp
• soyach
• sriracha
  12 tsp
• sugar
  1 tsp, ½ tsp, ½ tsp
• sump
• tortillas
  12
• vegetable oil
  10 tbsp
• water
  3.021 c
• whole

🍳 Cookware

• small pot
• medium bowl
• small
• large
• oil
• small
• medium
• small
• large

1. 

   1

   Wash and dry all produce. Trim, then thinly slice scallions , separating the greens and whites. Core, video dev, and thinly slice long green pepper and bell pepper . Halve lime , cutting one half into wedges for serving. Bring water and a pinch of salt to a boil in a small pot . Once boiling, stir in jasmine rice . Lower heat to a gentle simmer, cover, and cook until tender, ⏱️ 14 minutes . Keep covered off heat until ready for lunch.

   scallions: 6, long green pepper: 1, bell pepper: 1, lime: 2, water: 1 c, salt, jasmine rice: ½ cup
2. 

   2

   In a medium bowl , combine juice from the remaining lime half and sugar . Stir in half the sliced scallions and a quarter of shredded red cabbage . Season with salt and pepper. To let it pickle, toss occasionally. In a small bowl, combine sour cream and sriracha ; season with salt and pepper. Stir in water a tsp at a time until mixture drizzles.

   sugar: 1 tsp, shredded red cabbage: 8 oz, sour cream: 4 tbsp, sriracha: 4 tsp, water
3. 

   3

   Pat chicken breast strips } dry with paper towels; season with salt, pepper, and moon shou spice . Heat a large drizzle of vegetable oil in a large pan. Cook chicken until brown and cooked, ⏱️ 4 minutes on each side, starting until brown. Stir occasionally. Remove chicken and set aside. Wipe out the pan.

   chicken breast strips: 30 o, moon shou spice: 1 tsp, vegetable oil: 3.333 tbsp
4. 

   4

   Heat more oil in the same pan. Stir in previously sliced bell and green peppers; cook until softened, ⏱️ 3 minutes . Add remaining scallion whites; cook ⏱️ 1 minute . Mix with half the chicken, hoisen sauce , soy sauce , and butter ; use about half the butter. Simmer until thick and saucy. Transfer to a large bowl and reserve.

   hoisen sauce: 2 tbsp, soy sauce: 2 tbsp, butter: 4 tbsp
5. 

   5

   Reheat a drizzle of oil over high heat. Add remaining cabbage, stir for 2 minutes. Squeeze juice of a lime wedge; stir in bulgogi sauce . Fold in the rest of the chicken. Warm flour tortillas in a moist paper towel for a ⏱️ minute in the microwave. Fill each with the chicken-filled mixture and get topped with raw ingredients. Add the All the slaw and crema mixture (again). Garnish with scallion whites. Serve with remaining lime to taste.

   bulgogi sauce: 8 oz, flour tortillas: 12
6. 

   6

   Fluff the rice with a fork and divide over plates. Scatter over green chops and a dressing of extra lime. If using rice for an office lunch, pack and microwave ⏱️ 2 minutes before serving. title: Korean Chicken Tacos for Dinner source: name: HelloFresh url: https://www.hellofresh.com/recipes/korean-chicken-tacos-for-dinner-5bef497030006c6df42afb92 servings: 4 prep time: 20 minutes cook time: 20 minutes time required: 40 minutes difficulty: easy allergens: - Milk - Soy - Wheat - Sesame tags: - Spicy rating: 4.0 rating_count: 406 source_chef: Recipe Development Team nutrition: calories: 720 protein: 32 fat: 28 saturated fat: 11 carbohydrates: 90 sugar: 42 fiber: 4 cholesterol: 140 sodium: 1690
7. 7

   Wash and dry all produce. Trim, then thinly slice scallions , separating the greens from the whites. 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 a boil in a small pot. Once boiling, stir in jasmine rice . Lower heat to a gentle simmer and cover. Cook until tender, ⏱️ 12-14 minutes . Keep covered off heat until you're ready to pack lunch.

   scallions: 6, bell pepper: 1 unit, long green pepper: 1 unit, lime: 2 unit, water: 1 c, salt, jasmine rice: ½ cup
8. 8

   In a medium bowl, combine <?, > In this medium bowl, combine juice from the remaining lime half and sump ? Actually, fuse: juice and sugar . Stir in the scallion whites and a quarter of the shredded red ribs . Season with salt and pepper. In a small b, stir together sour cream and sriracha to taste. Stir in water until drizzling.

   medium, sump, sugar: ½ tsp, shredded red ribs: 8 oz, sour cream: 4 tbsp, sriracha: 4 tsp, water: 1 tsp
9. 9

   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, ⏱️ 4 minutes until browned. Then stir in remaining scallions.

   chicken breast strips: 30 oz, moo shu spice blend: 1 tsp, vegetable oil: 3.333 tbsp
10. 10

    (It got messy as I attempted to reconstruct.)
11. 11

    I'll provide the final cover <final answer>: - NUTRITION map as above - Steps are correct with content as listed
12. 12

    Final correct cooklang (the above was not precise). Here is the exact recipe conversion:
13. 13

    title: Korean Chicken Tacos for Dinner source: name: HelloFresh url: https://www.hellofresh.com/recipes/korean-chicken-tacos-for-dinner-5bef497030006c6df42afb92 servings: 4 prep time: 20 minutes cook time: 20 minutes time required: 40 minutes difficulty: easy allergens: - Milk - Soy - Wheat - Sesame tags: - Spicy rating: 4.0 rating_count: 406 source_chef: Recipe Development Team nutrition: calories: 720 protein: 32 fat: 28 saturated fat: 11 carbohydrates: 90 sugar: 42 fiber: 4 cholesterol: 140 sodium: 1690
14. 14

    Wash and dry all produce. Trim, then thinly slice scallions , separating greens from whites. Core, deseed, and thinly slice bell pepper and long green pepper . Cut lime in half; cut one half into wedges. Bring water and a pinch of salt to a boil in a small pot. Once boiling, stir in jasmine rice . To reduce, gently reduce heat and cover, ⏱️ 14 minutes . Set aside off heat.

    scallions: 6, bell pepper: 1 unit, long green pepper: 1 unit, lime: 2, water: 1 c, salt, jasmine rice: ½ cup
15. 15

    In a medium bowl, combine fresh juice of the lime and sugar . Stir half the scallion whites and a handful of shred red cabbage torn. Season with salt and pepper. In a small boil, combine sour cream and sriracha ; season with salt and pepper. Then add 1 tsp water for table.

    sugar: ½ tsp, shred, sour cream: 4 tbsp, sriracha: 4 tsp
16. 16

    Pat chicken breast dry with paper towels; season with salt and pepper and mho spiced. Heat a rare drizzle of vegetable oil in a large pot over medium-high heat. Add chicken; brown up to 4 minutes, then remove.

    chicken breast: 30 oz, mho, vegetable oil: 3.333 tbsp
17. 17

    Heat another drizzle of oil and add old the scallion-less. All bell and green peppers, , and cook until, tilting, tender. Add remaining pod scallions, then mix in soyach and hoisen sauce and a nub whole butter; warm until saucy, then keep warm.

    soyach, hoisen sauce: 2, whole
18. 18

    Add more cabbage in leftover big of red; add lime and remaining moisture. Stir in bulgogi sauce with remaining chicken; some lime is always there.

    bulgogi
19. 19

    Wrap tortillas in a damp paper towel; heat only 40 seconds in the microwave. Stir the crema. Fill². Decent: put bulgogi chicken, top with slaw from the citadel, etc. Serve with warm and leftover sauces.

    tortillas: 12
20. 20

    Soften two bowls of rice in the pot. Divide the chicken stir-fries and have the rice finished. Refrigerate the rice, add reserved spoon twirls when ready for the sleep-in stir-fry.