Korean Chicken Tacos with Marinated Cucumbers & Roasted Vegetables

Korean Chicken Tacos

with Marinated Cucumbers & Roasted Vegetables

Group Created with Sketch. 30 min myWW™
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving

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.
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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fresh
ingredients
Korean Chicken Tacos with Marinated Cucumbers & Roasted Vegetables
Title
  • 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
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & marinate the cucumbers:
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, combine 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.

Roast & dress the vegetables:
2 Roast & dress the vegetables:

Meanwhile, 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. Toss to coat.

Cook the chicken & sauce:
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.

Warm the tortillas:
4 Warm the tortillas:

Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using 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.

 Assemble the tacos & serve your dish:
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!

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Prepare the ingredients & marinate the cucumbers:
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, combine 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:

Meanwhile, 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. Toss to coat.

Roast & dress the vegetables:
Cook the chicken & sauce:
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 using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using 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.

Warm the tortillas:
 Assemble the tacos & serve your dish:
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!