HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Asian Chicken Tacos
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!


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Total Time30 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 unit


1 unit


2 clove


1 packet

chicken thigh

1 bag

shredded cabbage mix

2 packet



1 sachet

sesame seeds


12 unit

mini flour tortillas


1 packet

crushed peanuts


1 unit


1 bunch


Not included in your delivery

olive oil

½ tsp


4 tsp

rice wine vinegar

¼ cup

soy sauce

(ContainsGluten, Soy)

2.5 tbs


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.