The great thing about this recipe is that you can SET IT, AND FORGET IT! The perfect meal prep idea to give your tastebuds a one-way ticket to flavour town.
Prep Time -15 minutes
Cook Time – 4 hours
Servings – 20-25 tacos
Ingredients
2lbs of Chicken Breast – Boneless and Skinless
¼ cup Gochujang (Korean Chili Paste)
¼ cup Soy Sauce
1 Red Onion
4 Cloves Garlic
1 inch of Ginger – Finely Chop
3 Tbsp Mirin
1 tsp Sesame Oil
1 tsp cornstarch
Pepper to taste
¼ cup water
Kimchi
Sliced cucumbers (I used baby cucumbers)
Chopped Green Onions
Sesame Seeds
Avocado, sliced
Gochujang aioli (¼ cup Avocado Oil Mayo + 3 tsp Gochujang Paste + 1 Clove Garlic)
Instructions
- Mince the onion and garlic (I used my Bullet Blender) and place into the slow cooker. Add in the rest of the ingredients, gochujang, ginger, mirin, sesame oil and pepper and whisk all together.
– - Add in the chicken and cover with the mixture. Set the slow cooker to low and allow to cook for 4 hrs.
– - Once it is finished cooking, take two forks and start pulling the chicken apart until it’s all shredded evenly. Separately, take the cornstarch and water and mix together and add into the chicken. Stir all together and allow cook for another 15 minutes.
– - Prepare your toppings and aioli and start building your tacos! You can use Tortillas, Boston lettuce or use mini buns to make sliders.
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