Meal Kit

Bangkok Chicken Thigh Tacos

with ginger slaw

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Wheat, Shellfish, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • ½ oz. Cilantro
  • 1 Red Bell Pepper
  • Info
    6 Small Flour Tortillas
  • Info
    0.609 fl. oz. Tamari Soy Sauce
  • 1 fl. oz. Apple Cider Vinegar
  • ½ oz. Light Brown Sugar
  • Info
    0.84 oz. Mayonnaise
  • 4 oz. Slaw Mix
  • 14 oz. Diced Chicken Thighs
  • 1 tsp. Minced Ginger
  • 12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    8 oz. Shrimp

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.

  • Nutrition (per serving)

  • Calories
    1109
  • Carbohydrates
    64g
  • Fat
    33g
  • Protein
    135g
  • Sodium
    2885mg

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

  • If using chicken breasts, pat dry and cut into 1" dice. Follow same instructions as diced chicken, cooking until chicken reaches minimum internal temperature.

  • If using diced chicken breast, follow same instructions.

  • 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.

  1. 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. 2

    Make the Slaw

    In another mixing bowl, combine slaw mix and mayonnaise. Stir in ginger (to taste). Taste, and season with ¼ tsp. salt and a pinch of pepper, if desired. Set aside.

  3. 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. 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. 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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