Korean Bulgogi Chicken Tacos with Spicy Slaw and Creamy Sriracha Drizzle

Get ready for a flavor-packed dinner that’s as fun to make as it is to eat! These Korean-inspired chicken tacos bring together tender chicken in a savory bulgogi sauce, a crunchy cabbage slaw with a zesty lime kick and a creamy sriracha drizzle that adds just the right amount of heat. It’s a fusion feast that will have everyone reaching for seconds.

And here’s the best part: the recipe makes extra chicken and peppers that you can transform into a quick stir-fry lunch for the next day. Simply pack it with rice and reheat at work-your coworkers will be amazed. Cook once, enjoy twice!

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Ingredients

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

3 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Moo Shu Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Hoisin SauceView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Core, deseed and thinly slice bell and green peppers. Halve the lime; cut one half into wedges. Bring 1 cup water and a pinch of salt to a boil in a small pot. Stir in rice, reduce heat to a gentle simmer, cover and cook until tender, 12-14 minutes. Keep covered off heat until ready to pack lunch.
2. In a medium bowl, combine juice from lime half and ½ teaspoon sugar. Stir in half the scallion whites and a quarter of the shredded red cabbage. Season with salt and pepper and set aside, tossing occasionally. In a small bowl, combine sour cream and sriracha (to taste). Season with salt and pepper. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
3. Pat chicken dry with paper towels; season with salt, pepper and moo shu spice. Heat a large drizzle of oil in a large pan (preferably nonstick) over medium-high heat. Add chicken and cook, stirring, until browned and cooked through, 4-7 minutes. Turn off heat; transfer chicken to a plate and set aside. Wipe out the pan with paper towels.
4. Heat a large drizzle of oil in the same pan over medium-high heat. Add sliced bell and green peppers. Cook, tossing, until softened, 3-5 minutes. Add remaining scallion whites and cook 1 minute more. Stir in half the cooked chicken, hoisin sauce, soy sauce and 2 tablespoons butter. Transfer this chicken stir-fry mixture to a large bowl and set aside for lunch. Wipe out the pan with paper towels.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the remaining shredded red cabbage and cook, tossing, until softened, 2-3 minutes. Squeeze in juice from 1 lime wedge. Reduce heat to low, then stir in bulgogi sauce and the remaining chicken. Remove pan from heat.
6. Wrap tortillas in a damp paper towel and microwave on high until warm, about 1 minute. Fill tortillas with the bulgogi chicken mixture. Top with the lime-cabbage slaw, then drizzle with the sriracha crema and any extra sriracha to taste. Garnish with half the scallion greens. Serve with remaining lime wedges.
7. For the lunch: Fluff the cooked rice with a fork and divide between reusable containers. Arrange the reserved chicken stir-fry next to the rice and sprinkle with remaining scallion greens. Refrigerate until ready to eat. Microwave on high for 1-2 minutes before serving.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, thinly sliced beef or pork would work well with the bulgogi sauce. Adjust cooking time as needed.

Can I make these tacos gluten-free?

Use gluten-free tortillas and ensure your soy sauce and hoisin sauce are gluten-free. The bulgogi sauce may contain gluten, so check the label.

How do I reheat the chicken stir-fry lunch?

Microwave the container on high for 1-2 minutes, stirring halfway through, until heated through.