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, 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

In Your Box (serves 2)

  • 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
  • 1 Red Bell Pepper
  • 1 tsp. Chopped Ginger
  • 14 oz. Diced Chicken Thighs
  • ½ oz. Cilantro

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
    671
  • Carbohydrates
    62g
  • Fat
    26g
  • Protein
    47g
  • Sodium
    1608mg

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
  1. 1

    Prepare the Ingredients

    Stem, seed, remove ribs, and thinly slice red bell pepper. In a mixing bowl, add soy sauce, brown sugar, and apple cider vinegar. Whisk or stir vigorously to combine. Pat chicken dry, and season all over with a pinch of salt.

  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, 3-5 minutes.

  4. 4

    Make the Sauce

    Whisk or stir vigorously soy sauce-vinegar mixture to recombine. Add soy sauce-vinegar mixture to hot pan, scraping bottom of bowl for sugar. Bring to a simmer. Once simmering, remove from burner.

  5. 5

    Finish the 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 sauce, slaw, and cilantro. Bon appétit!

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