Recipes

Prep/Cook Time: 30 Minutes
Servings: 5
Average Rating:

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1	package PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.) PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.) (6839)
	Bulgogi Marinade:
2	tablespoons sesame oil
1/2	cup low sodium soy sauce
2	tablespoons light brown sugar
1/4	cup red chili paste
4	cloves garlic, grated
1	tablespoon fresh ginger, grated
1/2	onion grated
1/4	cup chopped scallions
1	tablespoon sesame seeds, toasted and crushed
1	teaspoon black pepper
	Latin Vegetable Salad:
1/4	cup red peppers, julienned
1/4	cup carrots, grated
1	cup jicama, julienned
1 1/2	tablespoons rice wine vinegar
1	tablespoon sugar
1	tablespoon soy sauce
1	teaspoon Sriracha chili sauce
1	teaspoon sesame oil
2	tablespoons cilantro, chopped

Bulgogi Marinade:

1. Mix all ingredients into a small bowl. Pour marinade into a sealable bag with chicken breasts and refrigerate 1-2 hours before grilling.
2. Remove chicken from marinade and drain. Allow to sit at room temperature while grill heats.
3. Grill over medium-high heat for 8-10 minutes on each side, or until chicken is done. Internal temperature should 170°F.
4. Cut meat into slices.

Latin Vegetable Salad:

1. (Make salad while chicken is marinading.) Mix together rice wine vinegar, sugar, soy sauce, chili sauce and sesame oil in a large bowl.
2. Stir in the rest of the ingredients. Refrigerate until ready to assemble the tacos.
3. To assemble tacos, place a layer of salad on to a flour tortilla. Top with chicken, salsa and fresh cilantro. Fold over tightly and enjoy.