A lip-smackingly good combo of garlic, soy and honey makes for some seriously tender and totally delicious chicken. Give it the taco treatment by adding lemony aioli, bright homemade pickled onion and fresh salad ingredients, all wrapped up in soft flour tortillas for a Korean-style fiesta!
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long green chilli
mini flour tortillas(ContainsGluten)
soy sauce(ContainsGluten, Soy)
vinegar (rice wine or white wine)
Finely chop the garlic. In a medium bowl, combine the garlic, soy sauce and honey. Slice the chicken breast into 1cm-thick strips.
Thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid with just enough water to cover the onion. Stir to coat and set aside until serving. TIP: If you're not a fan of pickled onion, you can cook it in step 4 with the chicken!
Grate the carrot (unpeeled). Shred the cos lettuce (see ingredients). Thinly slice the long green chilli (if using). Slice the lemon into wedges. In a second medium bowl, combine the carrot, lettuce, chilli and a squeeze of lemon juice. Season with salt and pepper and toss to coat. Set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the chicken, in batches, tossing, until browned and cooked through, 3-4 minutes. Remove the pan from the heat, then return all the chicken back to the pan. Pour in the honey-soy marinade and turn to coat. TIP: Cook the onion with the chicken if you prefer! TIP: Don't worry if the chicken chars a little – this adds flavour!
While the chicken is cooking, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. In a second small bowl, combine the garlic aioli and a generous squeeze of lemon juice.
Drain the pickled onion. Bring everything to the table to serve. Spread some lemony aioli over the tortillas, then top with some salad, Korean-style chicken and pickled onion. Spoon the remaining honey-soy marinade over the chicken and sprinkle with the crispy shallots. Serve with any remaining lemon wedges.