Save time at dinner and still end up with a tasty spread of delicious flavours! Tender chicken in a mild Sichuan paste gets loaded into these fun tacos, along with a creamy slaw and crunchy peanuts. You're in for a family feast!
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1
cucumber
1 stalk
celery
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy. )
1 bag
slaw mix
1 packet
chicken breast
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Cashew, Almond, Sesame, Soy, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Sichuan garlic paste
(Contains: Soy, Sesame; )
1
olive oil
1 drizzle
soy sauce
(Contains: Gluten, Soy; )
• Slice cucumber into thin sticks. Thinly slice celery. Cut chicken breast into 2cm chunks. • In a medium bowl, combine mayonnaise and the soy sauce. Add slaw mix and celery. Toss to coat and set aside.
• Heat a large frying pan over a high heat with a drizzle of olive oil. When oil is hot, cook chicken, tossing, until cooked through, 5-6 minutes. • Remove pan from heat, then add Sichuan garlic paste. Season with salt and pepper and toss to coat.
• Microwave mini flour tortillas on a plate in 10 second bursts, or until warmed through.
• Top tortillas with some creamy soy slaw, Asian chicken and cucumber. • Garnish with crushed peanuts to serve.