Korean
Korean Chicken Tacos
19Min
Easy
This recipe just goes to show that fast food can be healthy and tasty.
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
.
Nutrition Value
Energy
289 kcal
Carbohydrates
27.95 g
Protein
23.95 g
Fats
8.64 g
Information per serving
Instruction
19 Minutes
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.
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