Korean Style Gochujang Chicken Breast Tacos
with Baby Gem Slaw
Looking for a super quick and tasty midweek dinner option? Try cooking up our Korean Style Gochujang Chicken Breast Tacos in just 15 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Diced British Chicken Breast
1 unit(s)
Baby Gem Lettuce
120 grams
Coleslaw Mix
15 milliliter(s)
Rice Vinegar
64 grams
Mayonnaise
(Contains Egg, Mustard)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
30 grams
Gochujang Paste
(Contains Soya)
Not included in your delivery
1 tsp
Sugar
1 tbsp
Olive Oil
1 tbsp
Honey
Nutritional information
Utensils
Instructions
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, trim and slice the baby gem into strips.
- In a bowl, combine the baby gem, coleslaw mix, rice vinegar, mayonnaise, sugar and olive oil (see pantry for both).
- Season with salt and pepper. Set aside.
- Once the chicken is cooked, stir in the gochujang and honey (see pantry).
- Remove from the heat.
- Microwave the tortillas for 850W: 50 secs / 750W: 1 min. If you don't have a microwave, just enjoy them cold.
- Transfer the tortillas to your serving plates.
- Top with the chicken and slaw.
Enjoy!
