Double Sichuan Glazed Fried Chicken & Slaw Tacos
with Mayonnaise
- Gluten
- Soy
- Sesame
- Eggs
- Gluten(Wheat)
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
Taco night has been transformed! Crispy bites of chicken have been coated in a sticky Sichuan paste for bags of flavour, before being nestled inside warm tortillas with a creamy and tangy slaw. It’s another taco-tastic dinner!
Ingredients
1 packet
Baby Leaves
2 packet
chicken breast
1 packet
cornflour
1 packet
Sichuan garlic paste
(Contains: Soy, Sesame; )
1 packet
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy; )
1 tbs
sesame oil
(Contains: Sesame; )
2 tbs
plain flour
(Contains: Gluten; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
Cooking Steps
• Roughly chop baby leaves. • In a large bowl, combine diced chicken, the soy sauce and sesame oil. Set aside.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). • Drain excess oil from pan and add Sichuan garlic paste, tossing chicken, until coated.
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, in a large bowl, combine baby leaves, shredded cabbage mix, mayonnaise, a drizzle of vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table. • Build your own tacos by topping with slaw and Sichuan glazed fried chicken. Enjoy!
