Sticky Sweet-Soy Chicken Tacos

Name: Sticky Sweet-Soy Chicken Tacos with Asian Slaw & Garlic-Sriracha Aioli
Total time: 20m
Yield: 2
Ingredients: 1 packet Garlic Aioli; 1 Cucumber; 6 Mini Flour Tortillas; 1 packet Sriracha; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning; 320 g Chicken Breast Strips; 1 tsp soy sauce; 1 drizzle olive oil; 1 drizzle sesame oil; 1 tsp honey

with Asian Slaw & Garlic-Sriracha Aioli

4.5(42)

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Calories

733 kcal

Protein

42.5g protein

Difficulty

Easy

Kid Friendly

Allergens:

Wheat
Gluten
Soy
Sesame
Almond
Sesame
Eggs
Soy
Milk
Fish
Wheat
Gluten
May contain traces of allergens

Sometimes it can be tricky to find new ways to jazz up tacos but not tonight - a sticky honey-soy glaze on chicken breast strips is taking out the guesswork and creating new inspiration for your taco night. We also threw a garlicky sriracha aioli into the mix for a bit of fun. We’ve replaced the pea-pods and spring onions in this recipe with cucumber due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Garlic Aioli

Cucumber

Mini Flour Tortillas

(Contains: Wheat, Gluten; )

1 packet

Sriracha

(Contains: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten, May contain traces of allergens; )

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

320 g

Chicken Breast Strips

Not included in your delivery

1 tsp

soy sauce

(Contains: Gluten, May contain traces of allergens, Soy; )

1 drizzle

olive oil

1 drizzle

sesame oil

(Contains: Sesame; )

1 tsp

honey

Nutrition Values

Calories733 kcal

Energy (kJ)3070 kJ

Fat41.2 g

of which saturates8.2 g

Carbohydrate54.2 g

of which sugars18.2 g

Dietary Fibre8.8 g

Protein42.5 g

Sodium1630 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Grate carrot (see ingredients). Thinly slice cucumber into half-moons.
• In a small bowl, combine garlic aioli and sriracha. Set aside.
• In a medium bowl, combine chicken strips, sweet soy seasoning and a drizzle of olive oil.

Little cooks: Take charge by combining the garlic aioli and sriracha!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken strips until browned and cooked through, 3-4 minutes each side.
• Return all the chicken to the pan, then add the honey and soy sauce, tossing to combine, 1 minute. Remove pan from heat.

• Meanwhile, combine shredded cabbage mix, carrot and a drizzle of vinegar and sesame oil in a second medium bowl. Season with saltand pepper.
• Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!

• Spread some garlic-sriracha aioli over each tortilla, then top with some Asian slaw, cucumber and sticky sweet-soy chicken strips.
• Serve with any remaining garlic-sriracha aioli. Enjoy!