Tacos of all kinds are in a regular rotation in our house. If you’ve been here awhile, you know I often refer to them as my favorite food group. In no particular order, I can’t get enough of shrimp tacos, fish tacos, pork carnitas tacos and veggie tacos always have a spot, too. It’s been awhile since I’ve made an Asian-inspired version, but these Korean-style ground chicken tacos definitely earn a place on the list.
The stir-fry sauce has all the right balance – salty, spicy, and a little sweet – thanks to the gochujang, soy sauce, and honey. The ground chicken cooks up quickly with bell pepper, celery, and scallions, and the whole thing comes together in under 30 minutes. I like to pile the filling into warm corn tortillas and top with shredded cabbage, pickled onions, cilantro, and a drizzle of spicy mayo.
It’s an easy weeknight dinner that is a hit with the whole family.
Happy cooking,
Christina
Korean-inspired Ground Chicken Tacos
Ingredients
Stir-fry sauce
- 3 tbsp reduced sodium soy sauce
- 1-2 tbsp gochujang
- 1 tbsp cornstarch
- 1 tsp honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 inch piece of fresh ginger, peeled and minced
Chicken Tacos
- 1 tbsp avocado oil
- 1 lb ground chicken, seasoned with kosher salt and pepper
- 1 red bell pepper, diced
- 2 celery stalks, sliced
- 2 scallions, sliced
- 8 6-in corn tortillas warmed or toasted over open flame and kept in a towel or tortilla warmer
Optional toppings:
- chopped peanuts, chopped cilantro, shredded cabbage, pickled red onion, kimchi, fresh lime juice
- Spicy mayo: ¼ c mayo, 1 tbsp sriracha, 2 tsp fresh lime juice
Instructions
- In a small bowl, add the soy sauce, gochujang, cornstarch, honey, sesame oil, rice vinegar, garlic, ginger and ½ cup water. Set aside.
- Heat a large, nonstick skillet over medium-high heat until hot. Add the avocado oil and when shimmering, add the seasoned ground chicken and cook, breaking up the chicken with a spatula, until browned and cooked through, about 4 to 5 minutes.
- Add the red bell pepper and celery, cooking until just softened, but still has a bit of crunch. Add in the sliced scallions and soy sauce mixture, stirring frequently until slightly thickened, about 2 minutes. Taste for seasoning, adding salt and pepper if needed.
- Serve chicken and vegetable mixture in warm tortillas and garnish with desired toppings.