Asian Chicken Tacos & Crispy Shallots for Dinner

Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add 50g of mayonnaise, the sesame oil, soy sauce, sugar and rice wine vinegar to the bowl with the toasted sesame seeds. Whisk together until combined, then set aside until you're ready to make lunch.

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook, tossing, until cooked through, 4-5 minutes. Transfer to a plate to rest, then repeat with the remaining chicken. Remove the pan from the heat and add the Sichuan garlic paste (see ingredients list). Return the chicken to the pan with a pinch of salt and pepper and toss to coat.

While the chicken is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. In a small bowl, combine the remaining mayonnaise with the Japanese dressing. Set aside.

Set aside 2 portions of chicken (about 1 cup) and most of the slaw mix until you're ready to make lunch. Build your tacos by spreading the tortillas with some Japanese mayo, then adding a helping of the remaining slaw mix, Asian chicken, cucumber and a sprinkling of crispy shallots.