Korean Chicken Tacos for Dinner
with a Chicken Stir-Fry for Lunch
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: 420, Fat: 9 g, Saturated Fat: 2 g, Carbohydrate: 51 g, Sugar: 5 g, Fiber: 3 g, Protein: 30 g, Cholesterol: 105 mg, Sodium: 590 mg. The nutrition facts panel below represents the nutrient values for the Korean Chicken Tacos for Dinner
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
(Contains Milk)
1 teaspoon
Sriracha
20 ounce
Chicken Cutlets
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
4 ounce
Bulgogi Sauce
(Contains Soy, Wheat, Sesame)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
Not included in your delivery
5 teaspoon
Vegetable Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim, then thinly slice scallions, separating greens and whites. Core, seed, and thinly slice bell and green peppers. Halve lime, cutting one half into wedges. Bring 1 cup water and a pinch of salt to a boil in a small pot. Once boiling, stir in rice. Lower heat, reduce to a gentle simmer, and cover. Cook until tender, 12-14 minutes. Keep covered off heat until you’re ready to pack lunch.
Squeeze juice from lime half into a medium bowl. Add ½ tsp sugar and stir until dissolved. Add half the scallion whites and ¼ of the cabbage. Season with salt and pepper, then toss to coat. Set aside, tossing every now and then. In a small bowl, mix 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.
Heat a large drizzle of oil in a large, preferably nonstick pan over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. Add to pan and cook until browned on surface and no longer pink in center, 3-5 minutes per side. Remove from pan and set aside. Let chicken rest about 3 minutes, then slice into thin strips. Wipe out pan with a paper towel.
Heat a large drizzle of oil in the 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, 2 TBSP butter, and soy sauce. 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.
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.
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.
