Speedy Asian Chicken Tacos
with Slaw
- Wheat
- Gluten
- Sesame
- Soy
- May contain traces of allergens
Ingredients
1 packet
Crushed Peanuts
1 sachet
Coriander
640 g
Chicken Thigh
2
Cucumber
12
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
2
Garlic
Red Cabbage
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). Cut the chicken thigh into 2cm chunks
To a large bowl, add 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 and sprinkle over the crushed peanuts.
