Sichuan Chicken Tacos for Dinner
with Chicken Salad for Lunch
Cook a delish dinner as usual, then put a new spin on the recipe to create something different for tomorrow's lunch. The mildly-spiced chicken works a treat as a tacos filling for dinner, and then as a protein for a portable salad, complete with a creamy sesame dressing.
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3320kJ Energy, 47.7g Fat, 7.2g Saturated Fat, 39.8g Carbohydrate, 26.9g Sugars, 47.1g Protein, 557mg Sodium.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
sweet potato
1
cucumber
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
mayonnaise
(Contains Egg;)
1 bag
slaw mix
1 packet
crispy shallots
1 bag
snow peas
1
long red chilli
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
2 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
2 packet
chicken breast
1 packet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
1 packet
Japanese dressing
(Contains Sesame, Soy;)
Not included in your delivery
1
olive oil
Nutritional Values
Utensils
Cooking Steps
Slice the cucumber into thin batons, then set aside. Cut the chicken breast into thin strips.
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. Set aside until you're ready to make lunch.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken strips until browned and cooked through, 4-5 minutes. Remove the pan from the heat and add the Sichuan garlic paste. Season, then toss to coat.
While the chicken is cooking, combine the mayonnaise with the Japanese dressing in a small bowl. When the chicken is done, microwave the mini flour tortillas on a plate in the microwave for 10 second bursts, until warm.
Set aside two portions of chicken (about 1 cup) and most of the slaw mix for tomorrow's lunch. Spread the tortillas with some Japanese mayo, then fill with the remaining slaw mix, Sichuan chicken, cucumber. Sprinkle with crispy shallots to serve.
When you're ready to pack lunch, trim and thinly slice the snow peas. Thinly slice the long red chilli (if using). Divide the sesame dressing between two reusable containers. Top with the sweet potato, reserved chicken, slaw mix and snow peas. Add the chilli and roasted peanut packets. Refrigerate. When you're ready to serve lunch, toss the salad, then sprinkle with the roasted peanuts. Season to taste.
TIP: Packing the dressing on the bottom keeps the salad crisp overnight!