A ginger, soy and chili-garlic sauce plus a kimchi topping takes these chicken tacos on a Korean flavor vacation.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a small bowl combine soy sauce, lime juice, brown sugar, ginger, garlic, cornstarch, and chili-garlic sauce; set aside.

  • In a large skillet heat oil over medium heat. Add chicken; cook and stir for 8 to 10 minutes or until no longer pink. Stir soy mixture; add to chicken in skillet. Cook and stir until thickened and bubbly.

  • Divide chicken mixture and kimchi among warm tortillas. Top with cilantro and, if desired, serve with Korean barbecue sauce.

Nutrition Facts

354 calories; 9 g total fat; 1 g saturated fat; 3 g polyunsaturated fat; 2 g monounsaturated fat; 109 mg cholesterol; 790 mg sodium. 527 mg potassium; 26 g carbohydrates; 3 g fiber; 6 g sugar; 39 g protein; 0 g trans fatty acid; 505 IU vitamin a; 19 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 14 mg niacin equivalents; 1 mg vitamin b6; 5 mcg folate; 0 mcg vitamin b12; 28 mg calcium; 1 mg iron;

Reviews (1)

17 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 4.0 stars
4 stars, really good, and easy to make! I'd never had kimchi before---after I put it on the tacos I had to just eat & not look. The kimchi is OK, chicken is good, but when you put the two together it's really, really tasty & the flavors are really good. Not a fan of soft white tortillas so used LaTiara shells & they were a good compliment.