Asian Chicken & Radish Tacos

Name: Asian Chicken & Radish Tacos with Creamy Slaw
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 1 carrot; 1 radish; 1 packet oyster sauce; 1 tbs brown sugar; 1 tbs soy sauce; 1 packet Shredded Cabbage Mix; 1 packet garlic aioli; 2 tsp sesame oil; drizzle vinegar (white wine or rice wine); 1 packet Diced Chicken; 6 Mini Flour Tortillas

with Creamy Slaw

Get up to $175 off

Tacos with inspired by Asian cooking are coming together to make an unbeatable fusion of flavours. We've packed tortillas with oyster sauce-glazed diced chicken and added a colourful slaw with radish for a bit of peppery crunch. It’s the ultimate combination!

Tags:

Kid Friendly

•Over 30g protein

Allergens:

Mollusc

•Gluten

•Soja

•Egg

•Sesamzaad

•Wheat

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

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

radish

1 packet

oyster sauce

1 packet

Shredded Cabbage Mix

1 packet

garlic aioli

1 packet

Diced Chicken

Mini Flour Tortillas

Not included in your delivery

olive oil

1 tbs

brown sugar

1 tbs

soy sauce

2 tsp

sesame oil

drizzle

vinegar (white wine or rice wine)

Nutrition Values

Energy (kJ)2637 kJ

Fat25.7 g

of which saturates6.1 g

Carbohydrate53.9 g

of which sugars16.5 g

Dietary Fibre9.4 g

Protein42.9 g

Sodium1831 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

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

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

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

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add oyster sauce mixture and stir until chicken is coated, 1-2 minutes. Remove from heat. • Microwave mini flour tortillas on a plate in 10 second bursts, or until warmed through.

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot! TIP: Chicken is cooked through when it's no longer pink inside.