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Asian Chicken Tacos & Crispy Shallots for Dinner

Asian Chicken Tacos & Crispy Shallots for Dinner

with Asian Chicken Salad & Sesame Dressing for Lunch

Dinner to lunch
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Cook once, with a twist for lunch. Cook an amazing dinner as usual then create a new twist on the recipe to create something different for lunch the next day! First, you’ll have tasty Asian chicken tacos with a crisp slaw, then you can pack up a nutty chicken salad for a satisfying lunch. Extra delicious!

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3320kJ Energy, 47.7g Fat, 7.2g Saturated Fat, 39.8g Carbohydrate, 26.9g Sugars, 47.1g Protein, 557mg Sodium.

Allergens:SesameEggsGlutenSoyPeanuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

kumara

1 unit

cucumber

1 packet

chicken breast

1 sachet

sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

1 packet

mayonnaise

(ContainsEggs)

1 packet

Sichuan garlic paste

(ContainsSesame, Soy)

6 unit

mini flour tortillas

(ContainsGluten)

1 packet

Japanese dressing

(ContainsSesame, Soy)

1 bag

slaw mix

1 packet

crispy shallots

1 unit

long green chilli

1 unit

pear

2 packet

roasted peanuts

(ContainsPeanutsMay be presentGluten, Tree Nuts, Milk, Soy, Sesame)

Not included in your delivery

olive oil

2 tsp

sesame oil

(ContainsSesame)

1.5 tsp

soy sauce

(ContainsGluten, Soy)

1 tsp

sugar

1 tsp

rice wine vinegar (or white wine vinegar)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3390 kJ
Fat42.5 g
of which saturates7.3 g
Carbohydrate57.8 g
of which sugars13 g
Protein45 g
Sodium1180 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara (unpeeled) into 1cm chunks. Place the kumara on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. Set aside until you're ready to make lunch. While the kumara is roasting, thinly slice the cucumber into batons. Slice the chicken breast into 1cm strips.

TIP: Cut the kumara to the correct size so it cooks in the allocated time!

2

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.

3

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.

4

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.

5

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.

6

When you're ready to pack lunch. Thinly slice the pear. Thinly slice the long green chilli (if using). Divide the sesame dressing between two reusable containers. Top with the roasted kumara, reserved chicken, reserved slaw mix, pear, chilli (if using) and roasted peanut packets. Refrigerate. At lunchtime, toss to coat the salad in the sesame dressing and sprinkle with the roasted peanuts. Season to taste.