Korean Chicken Tacos
Easy
•19 Min
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This recipe just goes to show that fast food can be healthy and tasty.
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Ingredients
12
portions
ingredient_quantity
recipe ingredient
Lebanese Cucumber, thinly sliced
180
g
( 2 )
Rice Wine Vinegar
2
tbsps
Red chilli
0.5
tbsp
MAGGI Vegetable Stock Powder
1
tbsp
Korean Fermented Hot Pepper Paste
2
tbsps
Sugar
3
tbsps
Soy Sauce
2
tbsps
Rice Wine Vinegar
1
tsp
Sesame Oil
2
tsps
BBQ Chicken, Shredded
900
g
Tortillas, wholegrain
12
servings
Utensils and appliances
Nutritional Information
Nutrition Table Footer
Carbohydrates
27.95 g
Energy
289 kcal
Fats
8.64 g
Protein
23.95 g
Nutrition Table Footer
1 min
3 min
10 min
5 min
Recipe steps
19 min
Step 1
To make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed.
Recipe steps
19 min
Step 2
Whisk MAGGI chicken stock, hot pepper paste, sugar, soy sauce, vinegar and sesame oil in a medium bowl until sugar has dissolved.
Recipe steps
19 min
Step 3
In a large frying pan add chicken and marinade; bring to the boil and cook for 10 minutes or until reduced.
Recipe steps
19 min
Step 4
Serve tortillas with chicken and pickle.