chicken bulgogi tacos


i've been really into tacos lately.
even tacos beyond taco bell. 
i actually can't tell you the last time i went to the bell.
no, it's not a secret, i just honestly don't have a freakin' clue.
amazing right?


i even heeded my own advice and used all those asian ingredients i bought last week to make a bulgogi style marinate for chicken.


this was some darn flavorful chicken my friends.
although i imagine if you had time to let it marinate overnight it would have been ever better.
being the impatient one that i am, i had about 30 minutes for marination and trust me it was enough.


and because i can't get enough srichai, i topped the chicken with some srichai marinated bok choy.

oh and the whole concoction got a nice does of srichai flavored greek yogurt


i told you that srichai and i were closer than close.
it's sort of amazing how powerful srichai can be, just a teeny tiny drop and boom, you've got heat!
which makes me think, how in the sam heck will we ever go through an entire bottle of srichai?
i think we would need to have a pho party for 50 before we made a dent in that bottle.


oh and every chicken bulgogi taco needs a handful of finely chopped cashews right?
or maybe i'm just taking crazy pills that make me want to throw random ingredients together and call it dinner.


oh wait, i do that every night.




Recipe: Chicken Bulgogi Tacos

Ingredients:
3 garlic cloves, grated
2 tbsp soy sauce
2 tbsp water
1 tbsp rice vinegar
1 tbsp brown sugar
1 tbsp agave
1 tbsp sesame oil
1 tsp red pepper flake
1 tsp grated ginger
3/4 pound chicken tenders

Method:
-mix all ingredients and add chicken, let marinate 1 hour or overnight
-grill or saute for 4-5 minutes on each side or until juices run clear

Srichai Boy Choy

Ingredients:
On bunch boy choy, rinsed and chopped into small pieces
1 tbsp rice vinegar
1 tsp srichai
salt

Method:
-mix all ingredients and let marinate an hour in the fridgadare

Srichai Greek Yogurt:

Ingredients:
1/4 cup greek yogurt
1-2 tsps srichai
2 stalks green onions, chopped finely

Method:
mix all ingredients until smooth

**once you make the chicken, boy choy and srichai -- add to warmed corn tortillas along with chopped cashews a few spoonfuls of rice and scarf**

Comments

  1. I made Pho last week (soo good!) and FORGOT use my sriracha!! What is wrong with me??

    ReplyDelete
  2. I was so confused reading this because my mind was made up that it was going to have Mexican ingredients.. seeing all the Asian fusion going on here surprised me. I love that you get to use what you already have in your pantry.

    ReplyDelete
  3. I really like your cooking! Ummmm!

    ReplyDelete
  4. i lovvvvvvvve the fusion here! super cool flavor twist! thanks so much for sharing! awesome as per usual :)
    <3 meg
    @ http://clutzycooking.blogspot.com

    ReplyDelete

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