Sichuan Chicken & Ribbon Salad Tacos for Dinner

Name: Sichuan Chicken & Ribbon Salad Tacos for Dinner with Garlicky Chicken & Rainbow Slaw for Lunch
Total time: 35 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Mixed Salad Leaves; 330 g Chicken Breast; 1 packet Sesame Dressing; 1 Red Radish; 1 Cucumber; 3 Mini Flour Tortillas; 1 Carrot; 1 packet Garlic Stir-Fry Sauce; 1 packet Shredded Cabbage Mix; 1 drizzle olive oil; 1 drizzle vinegar (rice wine or white wine)

with Garlicky Chicken & Rainbow Slaw for Lunch

0.0(24)

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Calories

:

634 kcal

Protein

:

45.6g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Kid Friendly

Allergens:

Eggs
Gluten
Sesame
Soy
Wheat
May contain traces of allergens
Milk
Soy

Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy Sichuan-glazed chicken tacos for dinner, then a flavour-packed sesame chicken and cabbage slaw for lunch. Extra delicious!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Mixed Salad Leaves

330 g

Chicken Breast

1 packet

Sesame Dressing

(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)

1

Red Radish

1

Cucumber

3

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1

Carrot

1 packet

Garlic Stir-Fry Sauce

(Contains: Gluten, Sesame, Soy, Wheat;)

1 packet

Shredded Cabbage Mix

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (rice wine or white wine)

Nutritional Values

Calories634 kcal

Energy (kJ)2650 kJ

Fat26.5 g

of which saturates4.6 g

Carbohydrate50.1 g

of which sugars18.5 g

Dietary Fibre8.5 g

Protein45.6 g

Sodium1130 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

Using a vegetable peeler, slice carrot into thin ribbons.
Thinly slice cucumber into half-moons.

2

Cut chicken thigh into thin strips
In a medium bowl, combine chicken, a drizzle of olive oil and a generous pinch of salt and pepper.

Little cooks: Take charge by seasoning the chicken!

3

In a large frying pan, heat a good drizzle of olive oil over high heat.
When oil is hot, cook chicken strips, tossing
occasionally, until browned and cooked through
(when no longer pink inside), 3-4 minutes.
Remove pan from heat and add garlic stir-fry sauce, tossing to coat.

4

Microwave mini flour tortillas (see ingredients) on a plate in 10 second bursts until warmed through.
To a large bowl, add mixed salad leaves, half the cucumber and half the carrot. Drizzle with olive oil and vinegar. Toss to coat and season to taste.

Little cooks: Help toss the salad!

5

Reserve a portion of chicken for lunch.
Fill tortillas with dressed salad and sticky Sichuan chicken.
Drizzle over half the sesame dressing to serve. Enjoy!

Little cooks: Take the lead and help build the tacos!

6

When you're ready to pack your lunch, thinly slice red radish into rounds.
Place shredded cabbage mix, radish, remaining carrot and remaining cucumber in a container.
Top with reserved chicken and sesame dressing. Refrigerate.
At lunch, toss the rainbow slaw with a drizzle of vinegar and season to taste. Enjoy!