Meal Kit
Bangkok Chicken Thigh Tacos
with ginger slaw
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Shellfish (Shrimp), Eggs, Wheat, Soy
Chef
Rachel Post
There was a silly song from the 80s that promised "One Night in Bangkok." (You can Google and listen; it's very silly.) We can't give you one night in Bangkok, and we're not even sure what that means, but we can give you delicious tacos with Asian-inspired flavors, a ginger-y slaw to die for, and the best part of the chicken as the base. The world's your oyster with this meal. (Listen to the song.)
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
- 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
- 12 oz. Diced Boneless Skinless Chicken Breasts
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8 oz. Shrimp
- 1 Red Bell Pepper
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6 Small Flour Tortillas
- 4 oz. Slaw Mix
- 1 fl. oz. Apple Cider Vinegar
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0.84 oz. Mayonnaise
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⅗ fl. oz. Tamari Soy Sauce
- ½ oz. Cilantro
- ½ oz. Light Brown Sugar
- 1 tsp. Minced Ginger
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 9OzeAMq5
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Calories1110
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Carbohydrates64g
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Net Carbs59g
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Fat33g
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Protein135g
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Sodium2880mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, pat dry and cut into 1" dice. Follow same instructions as diced chicken, cooking until chicken reaches minimum internal temperature.
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If using diced chicken breast, follow same instructions.
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If using shrimp, follow same instructions as chicken in Steps 1 and 3, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
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1 Prepare the Ingredients
Stem, seed, remove ribs, and thinly slice red bell pepper.
Stem cilantro, reserving leaves whole.In a mixing bowl, combine soy sauce, brown sugar, and apple cider vinegar. Stir until sugar is dissolved.Pat chicken dry, and season all over with a pinch of salt. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Make the Slaw
In another mixing bowl, combine slaw mix and mayonnaise.
Stir in ginger (to taste). Taste, and season with 1/4 tsp. salt and a pinch of pepper, if desired. Set aside. -
3 Cook the Peppers and Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add red bell pepper to hot pan and stir occasionally until tender, 4-5 minutes.Remove pepper to a plate. Keep pan over medium-high heat.Add chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Add the Sauce
Whisk or stir vigorously soy sauce-vinegar mixture to recombine.
Add soy sauce-vinegar mixture to hot pan. Bring to a simmer.Once simmering, remove from burner. -
5 Warm Tortillas and Finish Dish
Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.
Plate dish as pictured on front of card, placing chicken and red bell pepper in tortillas and topping with slaw and cilantro. Bon appétit!
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