Step 1

In a small bowl combine soy sauce, lime juice, brown sugar, ginger, garlic, cornstarch, and chili-garlic sauce; set aside.

Step 2

In a large skillet heat oil over medium heat. Add chicken; cook and stir for 8 to 10 minutes or until no longer pink. Stir soy mixture; add to chicken in skillet. Cook and stir until thickened and bubbly.

Step 3

Divide chicken mixture and kimchi among warm tortillas. Top with cilantro and, if desired, serve with Korean barbecue sauce.