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Korean Recipes
Korean Chicken Tacos for Dinner

Korean Chicken Tacos for Dinner

with a Chicken Stir-Fry for Lunch

Dinner 2 Lunch™
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Cook it once, eat it twice: tonight’s dinner extras transform into tomorrow’s lunch. That’s thanks to special added ingredients that can easily be heated up, even at the office (your coworkers will be amazed, trust us). For the first meal, you’ll dive right into a mash-up of Korean and Mexican cuisines with tacos filled with of chicken and cabbage in a bulgogi sauce. The next day, the meat is added to a stir-fry with peppers over rice.

The Chicken Stir-Fry Lunch information is as follows: Calories: 490, Fat: 19 g, Saturated Fat: 6 g, Carbohydrate: 50 g, Sugar: 7 g, Fiber: 2 g, Protein: 29 g, Cholesterol: 130 mg, Sodium: 500 mg. The nutrition facts panel below represents the nutrient values for the Korean Chicken Tacos for Dinner

Tags:Spicy
Allergens:MilkSoyWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 unit

Scallions

1 unit

Bell Pepper

1 unit

Long Green Pepper

1 unit

Lime

½ cup

Jasmine Rice

4 ounce

Shredded Red Cabbage

2 tablespoon

Sour Cream

(ContainsMilk)

3 teaspoon

Sriracha

20 ounce

Chicken Breast Strips

2 tablespoon

Soy Sauce

(ContainsSoy)

4 ounce

Bulgogi Sauce

(ContainsSoy, Wheat)

1 teaspoon

Moo Shu Spice Blend

2 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

6 unit

Flour Tortillas

(ContainsWheat)

Not included in your delivery

½ teaspoon

Sugar

5 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat28 g
Saturated Fat11 g
Carbohydrate90 g
Sugar42 g
Dietary Fiber4 g
Protein32 g
Cholesterol140 mg
Sodium1690 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Medium Bowl
Small Bowl
Large Pan
Paper Towel
Large Bowl
Instructionsarrow up iconarrow up icon
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Prep and Cook Rice
Prep and Cook Rice
1

Wash and dry all produce. Trim, then thinly slice scallions, separating whites from greens. Core, deseed, and thinly slice bell and green peppers. Halve lime, cutting one half into wedges. Bring 1 cup water and a pinch of salt to boil in a small pot. Once boiling, stir in rice. Lower heat to a gentle simmer and cover. Cook until tender, 12-14 minutes. Keep covered off heat until you’re ready to pack lunch.

Marinate Slaw and Make Crema
Marinate Slaw and Make Crema
2

In a medium bowl, combine juice from lime half and ½ tsp sugar. Stir in half the scallion whites and a quarter of the cabbage. Season with salt and pepper. Set aside, tossing every now and then. In a small bowl, combine sour cream and sriracha (to taste). Season with salt and pepper. Stir in water 1 tsp at a time until mixture has a drizzling consistency.

Cook Chicken
Cook Chicken
3

Pat chicken dry with paper towels; season with salt, pepper, and moo shu spice. Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook, stirring, until browned and cooked through, 4-7 minutes. Turn off heat; remove chicken from pan and set aside. Wipe out pan with paper towels.

Make Chicken Stir-Fry
Make Chicken Stir-Fry
4

Heat a large drizzle of oil in same pan over medium-high heat. Add bell and green peppers. Cook, tossing, until softened, 3-5 minutes. Toss in remaining scallion whites and cook 1 minute more. Stir in half the chicken, hoisin, soy sauce, and 2 TBSP butter. Transfer mixture to a large bowl and set aside until you’re ready to pack lunch. Wipe out pan with a paper towel. Heat another drizzle of oil in same pan over medium-high heat.

Finish and Serve Dinner
Finish and Serve Dinner
5

Add rest of cabbage to pan. Cook, tossing, until softened, 2-3 minutes. Squeeze in juice of 1 lime wedge. Reduce heat to low, then stir in bulgogi sauce and remaining chicken. Remove pan from heat. Wrap tortillas in a moist paper towel. Microwave on high until warm, about 1 minute. Fill tortillas with bulgogi chicken. Garnish with slaw, then drizzle with crema and any leftover sriracha (to taste). Garnish with half the scallion greens. Serve with remaining lime wedges.

Finish and Serve
Finish and Serve
6

Fluff rice with a fork and divide between reusable containers. Arrange chicken stir-fry next to rice and sprinkle with remaining scallion greens. Keep refrigerated until ready to eat. Microwave on high for 1-2 minutes before enjoying.