Korean Chicken Tacos

Dinner, Tacos, To Try


3 tablespoons reduced-sodium soy sauce

1 tablespoon lime juice

2 teaspoons packed brown sugar

1 ½ teaspoons grated fresh ginger

2 cloves garlic, minced

1 teaspoon cornstarch

1 teaspoon Asian chili-garlic sauce (siracha)

1 tablespoon vegetable oil

1 ½ pounds skinless, boneless chicken breast halves, cut into bite-size strips

1 ¼ cups kimchi

8 5 inches white corn tortillas, heated according to package directions

cup snipped fresh cilantro

Korean barbecue sauce (optional)


Instructions Checklist

In a small bowl combine soy sauce, lime juice, brown sugar, ginger, garlic, cornstarch, and chili-garlic sauce; set aside.


In a large skillet heat oil over medium heat. Add chicken; cook and stir for 8 to 10 minutes or until no longer pink. Stir soy mixture; add to chicken in skillet. Cook and stir until thickened and bubbly.

Divide chicken mixture and kimchi among warm tortillas. Top with cilantro and, if desired, serve with Korean barbecue sauce.


354 calories; 9 g total fat; 1 g saturated fat; 3 g polyunsaturated fat; 2 g monounsaturated fat; 109 mg cholesterol; 790 mg sodium. 527 mg potassium; 26 g carbohydrates; 3 g fiber; 6 g sugar; 39 g protein; 0 g trans fatty acid; 505 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 14 mg niacin equivalents; 1 mg vitamin b6; 5 mcg folate; 0 mcg vitamin b12; 28 mg calcium; 1 mg iron