Prep time: 5 min
Cook time: 20 min
1 b/500 g chicken breast or thighs
Small cabbage, shredded
Small onion, thinly sliced 1/2
Small carrot, shredded
Iceberg lettuce, shredded
3 tbsp/45 ml gochujang
2 tbsp/ 30 ml mirin or rice vinegar
2 tbsp/30 ml sesame oil
1 tbsp/15 ml gochugaru
1 tbsp/15 ml soy sauce
1 tbsp/15 ml sugar
1 tbsp/15 ml minced garlic
1 tsp/5 ml minced ginger
1/2 small onion, minced
In a cup, mix together the marinade ingredients.
Cut the chicken up into pieces and add the diced chicken and stir well to make sure every piece is coated. Set it aside in the fridge for at least an hour or overnight.
When ready to cook: Heat oil in a large pan over medium-high heat. Carefully add the marinated chicken and stir to make sure the chicken is layer right.
Now add the cabbage, onion, and carrots and let them cook. Stirring occasionally. Let it cook for 3 minutes, then reduce the heat and stir fry until cooked through, about 10 more minutes keep an eye on the sauce. If it gets dry, add a bit of water.
Warm your tortillas a bit before building your taco. When the chicken Is done, serve in tortillas topped with shredded mozzarella cheese, shredded iceberg lettuce, and sliced green onions, and enjoy.