Bulgogi Chicken Tacos

🥘 Ingredients

• black pepper
  to taste unit
• bulgogi sauce
  2 tbsp
• chicken breast strips
  12 oz
• flour tortillas
  4 unit
• persian cucumber
  1 unit
• salt
  to taste unit
• shredded red cabbage
  1 c
• sour cream
  2 tbsp
• sriracha
  1 tsp
• sugar
  ½ tsp
• vegetable oil
  2 tbsp
• water
  1 tsp
• white wine vinegar
  2 tbsp

🍳 Cookware

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

1. 

   1

   Wash and dry all produce. Trim and halve persian cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl , toss cucumber with half the white wine vinegar and sugar . Season with salt and black pepper ; set aside.

   persian cucumber: 1 unit, white wine vinegar: 2 tbsp, sugar: ½ tsp, salt: to taste unit, black pepper: to taste unit
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add shredded red cabbage and season with salt and pepper. Cook, stirring occasionally, until softened ⏱️ 3 minutes . Turn off heat; stir in remaining vinegar. Transfer to a medium bowl .

   vegetable oil: 2 tbsp, shredded red cabbage: 1 c
3. 

   3

   Pat chicken breast strips dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through ⏱️ 5 minutes . TIP: If there’s excess grease in your pan, carefully pour it out.

   chicken breast strips: 12 oz
4. 

   4

   Reduce heat under pan with chicken to medium, then stir in bulgogi sauce . Bring to a simmer and let bubble, stirring chicken to coat, until sauce has reduced slightly ⏱️ 1 minutes . Stir in cooked cabbage, then turn off heat.

   bulgogi sauce: 2 tbsp
5. 

   5

   In a small bowl , combine sour cream with as much sriracha as you like. Add water at a time until mixture reaches a drizzling consistency. Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   sour cream: 2 tbsp, sriracha: 1 tsp, water: 1 tsp, flour tortillas: 4 unit
6. 

   6

   Divide tortillas between plates and fill with chicken mixture, pickled cucumber (draining first), and crema. Serve.