Korean BBQ Chicken Tacos with Sweet Coleslaw
40Prep Time Minutes
100Total Time Minutes
19Number of Ingredients
3 boneless skinless chicken breasts
3/4 cup sliced green onions
1 cup La Choy® Soy Sauce
3 tablespoons gochujang
2 tablespoons seasoned rice vinegar
1/4 cup Hunt's® Tomato Ketchup
4 cloves finely minced garlic
3 tablespoons firmly packed light brown sugar
2 cups sliced napa cabbage
1 medium red bell pepper, thinly sliced
1 medium yellow or orange bell pepper, thinly sliced
1/2 medium cucumber, thinly sliced
2 thinly sliced green onions
1/2 cup fresh cilantro
1/4 cup seasoned rice vinegar
1 teaspoon granulated sugar
1 teaspoon La Choy® Soy Sauce
1 tablespoon toasted sesame oil
12 white corn tortillas (6 inch)
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||4 g||18%|
|Vitamin C||96 mg||160%|
|Vitamin A||1372 iu||27%|
Chicken: In a large bowl whisk together the green onions, soy sauce, gochujang, rice vinegar, ketchup, garlic and brown sugar. Reserve 1/2 cup for basting.
Once it's combined add it to a plastic bag along with the chicken and marinate in the refrigerator for at least 1 hour or overnight.
Once the chicken is done marinating cook on a hot grill (400 to 500°F) for 4 to 6 minutes on each side while basting often with the reserved 1/2 cup of sauce set aside.
Once it is done cooking, rest the chicken for 3 to 4 minutes before thinly slicing.
Coleslaw: In a large bowl whisk together the rice vinegar, soy sauce, sugar and sesame oil to combine.
Add in the cabbage, bell peppers, green onions, cucumbers and cilantro leaves and toss until coated.
To Plate: Place a few tablespoons of sliced chicken in the center of a corn tortilla and add a few tablespoons of the dressed coleslaw. Enjoy!
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