Asian Chicken Tacos for Dinner
with Chicken Salad & Sesame Dressing for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day. First, you’ll have tasty Asian chicken tacos with a crisp slaw, then you can pack up a nutty chicken salad for lunch. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3300kJ Energy, 48.5g Fat, 7.4g Saturated Fat, 32.8g Carbohydrate, 19.0g Sugars, 51.6g Protein, 730mg Sodium.
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 unit
sweet potato
1 unit
cucumber
1 packet
chicken breast
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 packet
mayonnaise
(Contains Egg;)
1 sachet
Sichuan garlic paste
(Contains Fish, Gluten, Sesame, Soy, Wheat;)
6 unit
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 tub
Japanese dressing
(Contains Sesame, Soy;)
1 bag
slaw mix
1 packet
crispy shallots
1 unit
long red chilli
1 bag
snow peas
2 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
Not included in your delivery
olive oil
2 tsp
sesame oil
(Contains Sesame;)
1.5 tsp
soy sauce
(Contains Gluten, Soy;)
1 tsp
sugar
1 tsp
rice wine vinegar (or white wine vinegar)
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place the sweet potato on an oven tray lined with baking paper, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 25-30 minutes. Set aside until you're ready to make lunch. While the sweet potato is roasting, slice the cucumber into thin batons. Slice the chicken breast into 1cm strips.
Heat a large frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add 50g of mayonnaise, the sesame oil, soy sauce, sugar and rice wine vinegar. Whisk together until combined, then set aside until you're ready to make lunch.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add 1/2 the chicken and cook, tossing, until cooked through, 4-5 minutes. Transfer to a plate to rest. Repeat with the remaining chicken. Remove the pan from the heat and add the Sichuan garlic paste (see ingredients list). Return the chicken to the pan with a pinch of salt and pepper and stir to coat.
While the chicken is cooking, heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warm. In a small bowl, combine the remaining mayonnaise with the Japanese dressing.
Set aside 2 portions of chicken (about 1 cup) and most of the slaw mix until you're ready to make lunch. Build the tacos by spreading the tortillas with a little Japanese mayo, then adding a helping of the remaining slaw mix, Asian chicken, cucumber and a sprinkling of crispy shallots.
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 roasted sweet potato, reserved chicken, reserved slaw mix, snow peas, chilli (if using) and roasted peanut packets. Refrigerate. When you're ready to serve lunch, toss to coat the salad in the dressing and sprinkle with the roasted peanuts. Season to taste with salt and pepper.
TIP: Packing the dressing on the bottom keeps the salad crisp overnight!
Explore Similar Recipes
