Asian-Style Chicken & Slaw Tacos
Lunch - Sichuan Chicken & Peanut Salad
- Wheat
- Gluten
- Sesame
- Soy
- Soy
- Sesame
- Fish
- Eggs
- May contain traces of allergens
- Tree nuts
- Gluten
- Milk
Ingredients
1 packet
Crispy Shallots
1
Kumara
Fresh Chilli
640 g
Chicken Breast
1 packet
Mayonnaise
(May be present: Soy, Sesame, Fish, Eggs)
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy; May be present: Fish, Eggs)
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 packet
Slaw Mix
1
Pear
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Sichuan Garlic Paste
(Contains: Sesame, Soy; )
2 packet
roasted peanuts
(May be present: Soy, Sesame, Tree nuts, Gluten, Milk)
Nutrition Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Peel and cut kumara into bite-sized chunks, then place on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. • Add a dash of water to the tray and roast until tender, 20-25 minutes. Set aside until you're ready to make lunch. • Meanwhile, thinly slice cucumber into sticks. Slice chicken breast into 1cm strips.
TIP: Leave the kumara unpeeled if you prefer!
• Heat a large frying pan over medium-high heat. Toast sesame seeds, tossing, until golden, 3-4 minutes. • In a small bowl, combine toasted sesame seeds, the sesame oil, soy sauce, sugar, vinegar and 1/2 the mayonnaise. • Whisk together until combined, then set aside until you're ready to make lunch.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until cooked through, 4-5 minutes. • Remove the pan from heat, then add Sichuan garlic paste (see ingredients), season and turn chicken to coat.
TIP: Cook the chicken in batches if your pan is getting crowded!
• While the chicken is cooking, microwave mini flour tortillas on a plate for 10 second bursts, until warm. • In a second small bowl, combine the remaining mayonnaise and 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 tortillas with some Japanese mayo, then adding a helping of remaining slaw mix, Sichuan garlic chicken, cucumber and crispy shallots.
• When you're ready to pack lunch. Thinly slice pear. Thinly slice fresh chilli (if using). • Divide sesame dressing between two reusable containers. Top with roasted kumara, reserved chicken, reserved slaw mix, pear, chilli and roasted peanuts. Refrigerate. • When you're ready to serve lunch, toss to coat salad in sesame dressing and sprinkle with roasted peanuts. Season to taste. Enjoy!
