Speedy Sweet & Sticky Chicken Tacos
with Creamy Slaw & Crispy Shallots
These fried chicken bites are that much tastier when you pair them with a sweet chilli-soy sauce mixture and toss them into soft tortillas. These handheld parcels are super tasty and packed full of some delicious Korean-inspired flavours!
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
Carrot
1 packet
Chicken Breast
1 packet
Garlic Paste
1 packet
Soy Sauce Mix
(Contains Gluten, Soy, Wheat;)
1 packet
Sweet Chilli Sauce
1 sachet
Cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
Baby Spinach Leaves
1 packet
Shredded Cabbage Mix
1 packet
Garlic Aioli
(Contains Egg;)
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 sachet
crispy shallots
Not included in your delivery
olive oil
drizzle
vinegar (white wine or rice wine)
Nutritional Values
Utensils
Cooking Steps
• Grate carrot. Cut chicken breast into 2cm chunks. • In a medium bowl, combine chicken, garlic paste, and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine soy sauce mix and sweet chilli sauce.
• To bowl with chicken, add cornflour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Drain any excess oil and add sauce mixture to pan, tossing, until chicken is well coated. Season to taste with salt and pepper.
• While the chicken is cooking, in a large bowl, combine carrot, baby spinach leaves, shredded cabbage mix, garlic aioli and a drizzle of vinegar. Season to taste. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through.
• Fill tortillas with creamy slaw and sweet and sticky chicken. • Sprinkle over crispy shallots to serve. Enjoy!