Sweet Heat Hoisin Chicken Tacos

🥘 Ingredients

• black pepper
  1 tsp
• chopped chicken breast
  10 oz
• cooking oil
  2 tbsp
• cucumber
  1 unit
• flour tortillas
  4 unit
• hoisin sauce
  2 tbsp
• rice wine vinegar
  2 tbsp
• salt
  1 tsp
• scallions
  4 unit
• sesame seeds
  1 tbsp
• shredded red cabbage
  2 c
• sugar
  1 tsp
• sweet Thai chili sauce
  2 tbsp

🍳 Cookware

• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Trim and finely dice half the cucumber . In a medium bowl , combine scallion greens, diced cucumber, rice wine vinegar , 1⁄2 tsp sugar , and 1⁄4 tsp salt . Set aside, stirring occasionally.

   scallions: 4 unit, cucumber: 1 unit, rice wine vinegar: 2 tbsp, sugar: 1 tsp, salt: 1 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 and black pepper . Cook, stirring occasionally, until beginning to brown, ⏱️ 2 minutes . Stir in shredded red cabbage , hoisin sauce , sweet Thai chili sauce , and 1⁄4 cup water. Cook, stirring occasionally, until sauce has thickened and chicken is cooked through, ⏱️ 2 minutes more. Taste and season with salt and pepper if desired.

   chopped chicken breast: 10 oz, cooking oil: 2 tbsp, black pepper: 1 tsp, shredded red cabbage: 2 c, hoisin sauce: 2 tbsp, sweet Thai chili sauce: 2 tbsp
3. 

   3

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

   flour tortillas: 4 unit
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.

   sesame seeds: 1 tbsp