Login
Create Account
Korean BBQ Chicken Tacos
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Teriyaki seasoned chicken and cucumbers fill flour tortillas.
-
Main Ingredient
chicken
-
Category: Poultry
-
Cuisine: BBQ
-
Prep Time: 15 min(s)
-
Cook Time: 15 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
-
Posted By: mcarr
-
Posted On: Jul 10, 2012
Number of Servings:
Ingredients:
- 1/4 cups - mirin (Asian cooking wine)
- 1/4 cups - rice vinegar plus 1 tablespoon
- 1 tablespoons - sugar plus 1 teaspoon
- 1 pinchs - salt
- 1 - cucumber peeled & thinly sliced
- 1 1/4 pounds - chicken cutlets thinly sliced
- 5 tablespoons - Korean teriyaki stir-fry sauce such as House of Tsang
- 1 tablespoons - canola oil
- 1 - onion halved & thinly sliced
- 1 packages - small flour tortillas
- 1/3 cups - cilantro leaves
Directions:
In a glass or plastic bowl, combine mirin, 1/4 cup of vinegar, 1 tablespoon of sugar and the salt. Whisk until sugar is dissolved. Add cucumber and let stand 15 minutes.
Heat a grill or grill pan to medium-high. Lightly coat grill rack with oil. Place chicken on a sheet of wax paper or plastic wrap. Brush both sides with 3 tablespoons of the sauce. Grill until cooked through, 2 to 3 minutes per side. Transfer to a cutting board.
Meanwhile, heat oil in large nonstick skillet over medium heat. Add onion and cook 5-7 minutes. Add remaining 2 tablespoons of sauce. Cut chicken into strips and add to skillet.
To serve, spoon about 1/4 cup of chicken mixture onto tortilla. Add some of the marinated cucumbers and cilantro.
Comments