Low-Lift Korean BBQ Chicken Tacos
Enjoy a head start with prepped ingredients
- Soy
- Sesame
- Eggs
- Wheat
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in under 20 minutes. Pan-seared chicken is glazed with Korean BBQ sauce and tucked into warm flour tortillas with a creamy cabbage and edamame slaw. Tangy kimchi and crispy fried onions finish each taco with bold, contrasting textures. Quick, delicious, and ready when you are!
Ingredients
10 ounce
Chopped Chicken Breast
5 teaspoon
Rice Wine Vinegar
4 ounce
Edamame
(Contains: Soy)
1 unit
Kevin's Korean BBQ Sauce
(Contains: Sesame)
2 tablespoon
Mayonnaise
(Contains: Eggs)
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Kimchi
4 ounce
Coleslaw Mix
Not included in your delivery
teaspoon (tsp)
Salt
0.06 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
Open package of chicken* and drain off any excess liquid.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.
-
Add BBQ sauce and cook, stirring, until sauce has thickened and chicken is coated.
-
Meanwhile, in a medium bowl, combine mayonnaise, vinegar, a pinch of sugar (big pinch for 4 servings), salt, and pepper.
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Add coleslaw mix and edamame. Toss to combine. Taste and season with salt and pepper.
-
Wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds.
-
Divide tortillas between plates. Fill with chicken, slaw, kimchi, and crispy fried onions. Serve.
