Korean Chicken Tacos

with Marinated Cucumbers & Roasted Vegetables

30 MIN

myWW™

2 Servings

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From the Test Kitchen

A flavorful sauce of spicy gochujang (or Korean red chile paste), soy sauce, brown sugar, and sesame oil coats the bites of tender chicken in these tacos—complete with crisp marinated cucumbers and crunchy sesame seeds. We’re also using a bit of bright, citrusy ponzu to elevate a simple side of roasted carrots and brussels sprouts.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

15 green SmartPoints®
12 blue SmartPoints®
12 purple SmartPoints®

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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Chopped Chicken Breast
4 Flour Tortillas
6 oz Carrots
2 Persian Cucumbers
4 oz Brussels Sprouts
2 tsps Gochujang
1 Tbsp Soy Sauce
1 Tbsp Vegetarian Ponzu Sauce
1 Tbsp Light Brown Sugar
1 Tbsp Sesame Oil
3 Tbsps Roasted Peanuts
1 Tbsp Apple Cider Vinegar
1 tsp Black & White Sesame Seeds

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the cucumbers:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Roughly chop the peanuts. To make the sauce, in a bowl, whisk together the sugar, soy sauce, half the sesame oil, 2 tablespoons of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Halve the cucumbers crosswise, then quarter lengthwise. Place in a bowl; add the vinegar, remaining sesame oil, and half the sesame seeds. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Roast & dress the vegetables:

While the cucumbers marinate, place the halved brussels sprouts and carrot pieces on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl; add the ponzu sauce and toss to coat. Taste, then season with salt and pepper if desired.

3 Cook the chicken & sauce:

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat.

4 Warm the tortillas:

Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, cooked chicken and sauce, marinated cucumbers (discarding any liquid), and remaining sesame seeds. Serve the tacos with the dressed vegetables on the side. Garnish the vegetables with the chopped peanuts. Enjoy!