Korean Chicken Taco Recipe

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Jeanette's Healthy Living


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1/3 cup Korean red pepper paste (gochujang)*

1/3 cup rice wine vinegar

2 1/2 tablespoons organic cane sugar

2 tablespoons sesame oil

1 pound skinless, boneless chicken breast, cut into 1″ pieces

1 1/2 tablespoons olive oil

2 tablespoons rice wine vinegar

1 teaspoon organic cane sugar

2 teaspoons sesame oil

1/2 cup finely diced Vidalia onion

1/4 cup cup minced scallions

2 tablespoons finely chopped cilantro

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