Speedy Asian Chicken Tacos
with Slaw & Crushed Peanuts
- Eggs
- Sesame
- Gluten
- Soy
- Gluten(Wheat)
- Peanuts
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Milk
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
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!
Ingredients
1 unit
carrot
1 unit
lemon
2 clove
garlic
1 packet
chicken thigh
1 bag
Shredded Cabbage Mix
2 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 sachet
sesame seeds
(Contains: Sesame; )
12 unit
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Cashew, Almond, Sesame, Soy, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
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
(Contains: Gluten, Soy; )
2.5 tbs
honey
Nutrition Values
Utensils
Cooking Steps
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.
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!
In a small bowl, combine the garlic, sesame seeds, soy sauce, honey and the remaining rice wine vinegar.
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.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.
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.
