Korean Chicken Tacos

Name: Korean Chicken Tacos
Prep time: 4 s
Cook time: 10 s
Total time: 19 s
Yield: 12
Cuisine: Korean
Ingredients: 180 Grams Lebanese Cucumber thinly sliced; 2 Tablespoons Rice Wine Vinegar; 1/2 Tablespoon Hot Red Pepper finely chopped; 1 Tablespoon Maggi Chicken Stock Powder; 2 Tablespoons Korean Fermented Hot Pepper Paste; 3 Tablespoons Caster Sugar; 2 Tablespoons Soy Sauce; 1 Teaspoonful Rice Wine Vinegar; 2 Teaspoons Sesame Oil; BBQ Chicken Shredded; 12 servings Tortillas wholegrain

(0)

19 Min

Easy

This recipe just goes to show that fast food can be healthy and tasty.

Ingredients

12 portions

180 g

( 2 )

Lebanese Cucumber, thinly sliced

2 tbsps

Rice Wine Vinegar

0.5 tbsp

Hot Red Pepper, finely chopped

1 tbsp

Maggi Chicken Stock Powder

2 tbsps

Korean Fermented Hot Pepper Paste

3 tbsps

Caster Sugar

2 tbsps

Soy Sauce

1 tsp

Rice Wine Vinegar

2 tsps

Sesame Oil

900 g

BBQ Chicken, Shredded

12 servings

Tortillas, wholegrain

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Nutrition Value

Carbohydrates

27.95 g

Energy

289 kcal

Fats

8.64 g

Protein

23.95 g

Information per serving

Step 1
1 Min

To make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed.
Step 2
3 Min

Whisk MAGGI chicken stock, hot pepper paste, sugar, soy sauce, vinegar and sesame oil in a medium bowl until sugar has dissolved.
Step 3
10 Min

In a large frying pan add chicken and marinade; bring to the boil and cook for 10 minutes or until reduced.
Step 4
5 Min

Serve tortillas with chicken and pickle.

Step 1 of 4

To make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed.

Step 2 of 4

Whisk MAGGI chicken stock, hot pepper paste, sugar, soy sauce, vinegar and sesame oil in a medium bowl until sugar has dissolved.

Step 3 of 4

In a large frying pan add chicken and marinade; bring to the boil and cook for 10 minutes or until reduced.

Step 4 of 4

Serve tortillas with chicken and pickle.

Recipe PDF

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