One-Pan Chicken Stir-Fry Tacos
with Tangy Slaw, Gochujang Mayo & Crispy Fried Onions
We love a sweet and savory dinner pairing, and these tacos are just that. Ground turkey and green pepper is cooked in a sweet soy glaze until the glaze is sticky. They’re stuffed into steamy tortillas, along with a tangy cabbage slaw. Of course, these taco toppings won’t disappoint: creamy, spicy gochujang mayo and crispy fried onions. It’s all ready in just 15 minutes—life is sweet (and savory), friends.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Shredded Red Cabbage
5 teaspoon
Rice Wine Vinegar
1 unit
Long Green Pepper
10 ounce
Chopped Chicken Breast
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
½ ounce
Gochujang Sauce
(Contains Soy, Wheat)
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, core, and thinly slice green pepper. • In a medium bowl, toss together cabbage, half the vinegar (all for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt until thoroughly combined.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add turkey* and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze; cook until everything is coated and glaze has thickened, 1-2 minutes. Remove pan from heat.
Open package of chicken* and drain off any excess liquid. Cook through this step as instructed, swapping in chicken (no need to break up into pieces!) or beef* for turkey.
• Meanwhile, in a small bowl, combine mayonnaise with gochujang to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
• Divide tortillas between plates and fill with turkey mixture and slaw (draining first). Top with gochujang mayo and crispy fried onions. Serve.
Chicken is fully cooked when internal temperature reaches 165°.