Spicy Korean Sheet-Pan Chicken Fajitas in Gochujang Sauce

Name: Spicy Korean Sheet-Pan Chicken Fajitas in Gochujang Sauce
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 15 minutes + Model.Content.CookTime
Yield: 6
Ingredients: 1½ lb. boneless, skinless chicken breasts, cut into thin strips; 1 red bell pepper, cut into strips; 1 yellow bell pepper, cut into strips; 1 red onion, cut into wedges; 1 lime, juiced; ¼ cup fresh cilantro; 8 small corn tortillas, warmed; 3-5 tablespoons Korean gochujang paste; 3 tablespoons NAKANO® Natural Rice Vinegar or NAKANO® Organic Natural Rice Vinegar; 2 tablespoons sesame oil; 2 tablespoons honey; 2 tablespoons tamari; 2 cloves garlic, minced; ½ tablespoon freshly grated ginger; 1 tablespoon chili flakes

Yield: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes

Ingredients

Sheet Pan:

1½ lb. boneless, skinless chicken breasts, cut into thin strips
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into wedges
1 lime, juiced
¼ cup fresh cilantro
8 small corn tortillas, warmed

Spicy Gochujang Sauce:

3-5 tablespoons Korean gochujang paste
3 tablespoons NAKANO® Natural Rice Vinegar or NAKANO® Organic Natural Rice Vinegar
2 tablespoons sesame oil
2 tablespoons honey
2 tablespoons tamari
2 cloves garlic, minced
½ tablespoon freshly grated ginger
1 tablespoon chili flakes

Directions

Preheat oven to 425°F.
In a medium bowl, whisk together sauce ingredients until uniform. Adjust amount of gochujang used depending on level of spiciness desired.
Place chicken, bell peppers and onion in a single layer on a prepared baking sheet and pour sauce over ingredients. Toss to combine. Bake for 25 minutes or until chicken is cooked through and vegetables are tender. Serve with fresh cilantro and warmed tortillas.

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