Bulgogi Chicken Tacos

Ingredient List

Cooking Time:
Total Time: 20 Minutes
Prep Time: 5 Minutes
Cook time: 15 Minutes

Instructions

Step 1: Prep
Slice chicken into 1/2" thick strips.
Slice Cabbage into 1/4" thick strips until you have 4 ounces (roughly 1/2 Cup).

Step 2: Cook Cabbage
Wash and dry all product.
Heat a drizzle of oil in a large pan over medium-high heat.
Add cabbage and season with salt and pepper.
Cook, stirring occasionally, until softened, 3-4 minutes.
Turn off heat; stir in half the vinegar (you’ll use the rest in the next step).
Transfer to a medium bowl.

Step 3: Pickle Cucumber
While cabbage cooks, trim and halve cucumber lengthwise, thinly slice crosswise into half-moons.
In a small bowl, toss cucumber with remaining vinegar and a pinch of sugar.
Season with salt and pepper; set aside.

Step 4: Cook Chicken
Pat chicken dry with paper towels, season with salt and pepper.
Heat a large drizzle of oil in pan used for cabbage over medium-high heat.
Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
TIP: If there’s excess grease in your pan, carefully pour it out.

Step 5: Simmer Sauce
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, 3-4 minutes.
Stir in cooked cabbage, then turn off heat.

Step 6: Make Crema and Warm Tortillas
In a second small bowl, combine sour cream with as much sriracha as you like.
Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Step 7: Plate and Serve
Divide tortillas between plates and fill with chicken mixture, pickled cucumber (draining first), and crema.
Serve.

Recommended Pairings

Categories:
Chicken

Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/bulgogi-chicken-thigh-tacos-5eb07c2a4a2beb526d171294