Chicken Bulgogi Tacos With Bok Choy Slaw

• Chicken Marinate
• 1 pound organic chicken breasts
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon canola oil
• 1 tablespoon garlic, grated
• 1 teaspoon fresh ginger, grated
• 1 teaspoon red pepper flake
• 1 tablespoon brown sugar
• 1 tablespoon agave syrup
• 1 tablespoon sesame oil
• 2 teaspoons srirachi
• 6 corn taco shells
• Accoutrements
• 1 bunch bok choy (large bunch), chopped finely
• 1 tablespoon srirachi
• 2 tablespoons rice vinegar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon lime juice
• 1/4 cup greek yogurt
• 2 teaspoons srirachi
• 2 sprigs green onions, chopped finely
• 1/4 cup chopped cashews

1. For Chicken:rn-mix all ingredients and add chicken, let marinate 1 hour or overnightrn-grill or saute for 4-5 minutes on each side or until juices run clearrn*For Bok Choy Slaw:rn-Rinse and chop bok choy finelyrn-Mix 1 tbsp srichai, 2 tbsps rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil and lime juice in a small bowl.rn-pour over bok choy, mix till coated, cover and refrigerate at least four hours, 10 if you have time.rnrn*For Sauce:rn-combine 1/4 cup greek yogurt, 2 tsp srichai, 2 chopped green onion rn-keep cold in the fridge till ready to use
2. Assembly:rnHeat corn tortillas individually in a frying pan with a little bit of irish butter if you can spare it, ensuring each tortilla is just crispy enough and piping hot.rn-fill tortillas with cooked chicken, slaw, sauce and chopped cashews

chicken marinate, chicken breasts, soy sauce, rice vinegar, canola oil, garlic, fresh ginger, red pepper, brown sugar, syrup, sesame oil, srirachi, corn taco, bok choy, srirachi, rice vinegar, soy sauce, sesame oil, lime juice, greek yogurt, srirachi, green onions, cashews

Taken from food52.com/recipes/23779-chicken-bulgogi-tacos-with-bok-choy-slaw (may not work)