Asian Chicken & Radish Tacos
with Creamy Slaw
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
300 g
Diced Chicken
1
Carrot
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Shredded Cabbage Mix
1
Radish
Nutrition Values
Cooking Steps
• Grate carrot. Thinly slice radish. • In a small bowl, combine oyster sauce, the brown sugar and soy sauce.
Little cooks: Older kids can help grate the carrot under adult supervision.
• In a medium bowl, combine shredded cabbage mix, carrot, garlic aioli, the sesame oil (if using) and a drizzle of vinegar. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add oyster sauce mixture and stir until chicken is coated, 1-2 minutes. Remove from heat. • Microwave mini flour tortillas on a plate in 10 second bursts, or until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot! TIP: Chicken is cooked through when it's no longer pink inside.
• Bring everything to the table to serve. Fill tortillas with some creamy slaw, radish and soy-glazed chicken. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the shallots!
