Quick Asian-Style Chicken Strip Tacos
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Quick Asian-Style Chicken Strip Tacos

Quick Asian-Style Chicken Strip Tacos

with Creamy Slaw & Crispy Shallots

Everything tastes better in taco form. Case in point: this stunning cuisine mash-up! Steamy tortillas are filled with savoury-sweet Japanese-inspired chicken strips and topped with a creamy Southern-style slaw and crispy shallots. All of this ready in just 15 minutes, taco night just got a whole lot better.

Tags:
Quick
Quick Prep
Kid Friendly
Allergens:
Mollusc
Gluten
Soy
Egg
Sesame

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

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

oyster sauce

(Contains Mollusc; )

1 packet

Crispy Shallots

1

carrot

1

cucumber

1 bag

Shredded Cabbage Mix

6

Mini Flour Tortillas

(Contains Gluten; )

1 packet

garlic aioli

(Contains Egg, Soy; )

1 packet

chicken breast strips

Not included in your delivery

olive oil

1 tbs

brown sugar

1 tbs

soy sauce

(Contains Gluten, Soy; )

½ tbs

sesame oil (optional)

(Contains Sesame; )

1 drizzle

vinegar (rice wine or white wine)

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Nutrition Values

Energy (kJ)2885 kJ
Fat29.8 g
of which saturates8.3 g
Carbohydrate58.7 g
of which sugars16.3 g
Protein42.7 g
Sodium1820 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

Instructions

1
1

• Grate the carrot. Thinly slice cucumber into sticks. • In a small bowl, combine oyster sauce, the soy sauce and brown sugar.

Little cooks: Older kids can help grate the carrot under adult supervision.

2
2

• In a medium bowl, combine shredded cabbage mix, carrot, garlic aioli, the sesame oil and a drizzle of vinegar. Season to taste.

3
3

• 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. • Add the oyster sauce mixture and stir until the chicken is coated, 1-2 minutes. • While the chicken is cooking, 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!

4
4

• Bring everything to the table to serve. Fill tortillas with some creamy slaw, cucumber and Asian-style chicken strips. • Sprinkle with crispy shallots to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the shallots!