Sweet Heat Hoisin Chicken Tacos

🥘 Ingredients

• black pepper
• chopped chicken breast
  20 oz
• cooking oil
  1 tsp
• cucumber
  1 unit
• flour tortillas
  12 unit
• hoisin sauce
  4 tbsp
• paper towels
• rice wine vinegar
  3.333 tbsp
• salt
  4 tsp
• scallions (separating whites from greens)
  4 unit
• sesame seeds
  1 tbsp
• shredded red cabbage
  8 oz
• sugar
  1 tsp
• sweet thai chili sauce
  2 oz
• water
  ¼ cup

🍳 Cookware

• medium bowl
• large pan

1. 

   1

   Wash and dry produce. Trim and thinly slice scallions . Trim and finely dice half of the cucumber (all for 4 servings). In a medium bowl , combine scallion greens, diced cucumber, rice wine vinegar , sugar (use ½ tsp), and salt (use ¼ tsp) (1 tsp sugar and ½ tsp salt for 4). Set aside, stirring occasionally.

   scallions: 4 unit (separating whites from greens), cucumber: 1 unit, rice wine vinegar: 3.333 tbsp, sugar: 1 tsp, salt: 2 tsp
2. 

   2

   Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken and scallion whites; season with salt (to taste) and black pepper . Cook, stirring occasionally, until beginning to brown, ⏱️ 3 minutes . Stir in shredded red cabbage , hoisin sauce , sweet thai chili sauce , and water (1/3 cup for 4 servings). Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, ⏱️ 3 minutes more. Taste and season with salt and pepper if desired.

   chopped chicken breast: 20 oz, cooking oil: 1 tsp, salt: 2 tsp, black pepper, shredded red cabbage: 8 oz, hoisin sauce: 4 tbsp, sweet thai chili sauce: 2 oz, water: ¼ cup
3. 

   3

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 12 unit, paper towels
4. 

   4

   Divide tortillas between plates; fill with hoisin chicken and as much cucumber relish (draining first) as you like. Garnish with sesame seeds and serve. Chicken is fully cooked when internal temperature reaches 165°.

   sesame seeds: 1 tbsp