Korean-inspired Ground Chicken Tacos
Quick and flavorful weeknight tacos made with ground chicken tossed in a spicy gochujang stir-fry sauce, topped with crisp veggies and a drizzle of spicy mayo. A Korean-inspired twist on taco night.
Servings: 4 servings
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.