Hoisin Chicken Tacos
What You Will Need
Ingredients
- 1 Tbsp. cornstarch
- 2 Tbsp. sunflower or grapeseed oil
- 1 ½ lb. boneless, skinless chicken breast
- 10-12 small white corn tortillas
- Fresh cilantro
- Scallions, thinly sliced
- Radishes, thinly sliced
- Red cabbage, thinly sliced
Seasoning
- 3/4 cup chicken stock
- 3 Tbsp. soy sauce
- 1/4 cup Lee Kum Kee Hoisin Sauce
- 1 Tbsp. Honey
- 2 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. ground ginger
- Tapatio, to taste
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=9t3xTYYjWXU
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In a medium bowl, combine the chicken stock, soy sauce, Lee Kum Kee Hoisin, honey, garlic, and ginger, whisking to combine. Set aside.
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In a large skillet with a tight fitting lid, heat a the oil over medium-high heat. Once the oil is hot, add the chicken, searing on each side for 4 minutes.
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Add the Hoisin mixture to the skillet, and bring to a boil. Reduce heat to low and place the lid on the skillet. Cook the chicken for 25-35 minutes, turning once. Remove from heat and set aside to cool slightly. Remove the chicken and transfer to a plate or cutting board and shred using two forks.
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Bring the leftover sauce to a low boil and add cornstarch. Whisk and let thicken slightly. Once thick, remove from heat and set aside. Add the thickened sauce to the chicken.
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Spoon the chicken mixture into the tortillas, add toppings and Tapatio, to taste.
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