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Speedy Asian Chicken Tacos

Speedy Asian Chicken Tacos

with Slaw & Crushed Peanuts

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Save time at dinner and still end up with a tasty spread of delicous flavours! Tender chicken in a honey-soy glaze gets loaded into these fun tacos, along with a creamy slaw and crunchy nuts. You're in for a family feast!

Allergens:EggsSesameGlutenSoyPeanuts

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 Time30 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit

carrot

1 unit

lemon

2 clove

garlic

1 packet

chicken thigh

1 bag

shredded cabbage mix

2 packet

mayonnaise

(ContainsEggs)

1 sachet

sesame seeds

(ContainsSesame)

12 unit

mini flour tortillas

(ContainsGluten)

1 packet

crushed peanuts

(ContainsPeanuts)

1 unit

cucumber

1 bunch

coriander

Not included in your delivery

olive oil

½ tsp

salt

4 tsp

rice wine vinegar

¼ cup

soy sauce

(ContainsGluten, Soy)

2.5 tbs

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3370 kJ
Fat43.3 g
of which saturates6.6 g
Carbohydrate57.5 g
of which sugars14.9 g
Dietary Fibre0 g
Protein42.3 g
Cholesterol0 mg
Sodium1010 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Grate the carrot (unpeeled). Thinly slice the cucumber into half-moons. Roughly chop the coriander. Finely chop the garlic (or use a garlic press). Slice the lemon into wedges. Cut the chicken thigh into 2cm chunks.

2

In a large bowl, combine the carrot and shredded cabbage mix. Add the mayonnaise, salt and 1/2 the rice wine vinegar. Toss to coat just before serving. TIP: This prevents the slaw from going soggy!

3

In a small bowl, combine the garlic, sesame seeds, soy sauce, honey and the remaining rice wine vinegar.

4

Heat a drizzle of olive oil in a large pan over a high heat. Add the chicken thigh and cook until browned, 3-4 minutes. Reduce the heat to medium-high, add the honey-soy glaze and cook, stirring, until thickened and the chicken is cooked, 4-5 minutes. Transfer to a bowl along with any remaining glaze from the pan.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.

6

Take everything to the table. Build your tacos by adding the slaw to the tortillas and topping with the cucumber and chicken. Garnish with the coriander, sprinkle over the crushed peanuts and serve with the lemon wedges.