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Ingredients
- 1.5 C Kimchi
- 1/3 C Cilantro chopped
- 8 Flour or Corn Tortillas
- Korean BBQ Sauce
Rice
- 3/4 C Calrose Rice
- 15 oz Chicken Stock
- 1 Tb Seasoned Rice Vinegar
Sauce
- 3 Tb Soy Sauce
- 1 Tb Lime Juice
- 2 tsp Brown Sugar
- 1.5 tsp Ginger grated
- 2 Garlic Cloves minced
- 1 tsp Corn Starch
- 1 tsp Sriracha
Chicken
- 1 Tb Vegetable Oil
- 1.5 lb Chicken Breasts bite size strips
Ingredients
Rice
Sauce
Chicken
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Instructions
Rice
- Bring the ingredients to a boil then cover and turn down to medium low for 18 minutes
- Remove the cover, stir and leave on the heat for another 3 minutes
Sauce
- Combine the Soy, Lime Juice, Brown Sugar, Ginger, Garlic, Cornstarch and Sriracha in a bowl.
Chicken
- Heat a large skillet with the oil over medium heat. Add the Chicken. Stir fry for 8-10 minutes (until no longer pink).
- Stir in the Sauce and continue to cook until thick and bubbly
Recipe Notes
Warm the Tortilla to make them soft and pliable. Place a spoonful of the Rice on the Tortilla. Top with some chicken strips, Kimchi, Cilantro and a drizzle of BBQ Sauce.
Also good just done as a Rice Bowl
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