Sichuan Double Chicken & Ribbon Salad Tacos for Dinner
with Garlicky Chicken & Rainbow Slaw for Lunch
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!
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
660 g
Chicken Breast
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Shredded Cabbage Mix
1
Cucumber
1
Carrot
3
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Red Radish
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (rice wine or white wine)
Utensils
Cooking Steps
- Using a vegetable peeler, slice carrot into thin ribbons.
- Thinly slice cucumber into half-moons.
- 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.
- 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, 3-4 minutes (cook in batches if your pan is getting crowded).
- Remove pan from heat and add garlic stir-fry sauce, tossing to coat.
- 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.
- 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!
- 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!
