Taco night has been transformed! Crispy bites of chicken have been coated in a sticky Sichuan paste for bags of flavour, before being nestled inside warm tortillas with a creamy and tangy slaw. It’s another taco-tastic dinner!
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
baby leaves
1
Chicken Thigh
1
Cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1
Sichuan Garlic Paste
(Contains Sesame, Soy; )
1
Shredded Cabbage Mix
1
Mayonnaise
(Contains Egg; )
1
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1
olive oil
soy sauce
(Contains Gluten, Soy; )
sesame oil
(Contains Sesame; )
plain flour
(Contains Gluten; )
• Roughly chop baby leaves. • In a medium bowl, combine diced chicken, the soy sauce and sesame oil. Set aside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Roughly chop baby leaves. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, the soy sauce and sesame oil. Set aside.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Drain excess oil from pan and add Sichuan garlic paste, tossing chicken, until coated. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~
• Meanwhile, in a large bowl, combine baby leaves, shredded cabbage mix, mayonnaise, a drizzle of vinegar and olive oil. Season to taste. • Microwave mini flour tortillas on a plate in 10 second bursts until warmed through.
• Bring everything to the table. • Build your own tacos by topping with slaw and Sichuan glazed fried chicken. Enjoy!