Asian Chicken Tacos for Dinner
with Chicken Salad & Sesame Dressing for Lunch- Sesame
- Gluten
- Soy
- Eggs
- Fish
- Wheat
- Peanuts
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
- Traces of Tree Nuts
- Sesame
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. First you’ll have tasty Asian chicken tacos with crisp slaw and sesame seeds, then you can pack up a nutty chicken salad for a satisfying lunch. Extra delicious! *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.*
Ingredients
1
sweet potato
1
cucumber
1 packet
chicken breast
1 sachet
sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
Sichuan garlic paste
(Contains: Sesame, Gluten, Soy, Fish, Wheat;)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 tub
Japanese dressing
(Contains: Sesame, Soy;)
1 bag
slaw mix
1 packet
crispy shallots
1 bag
snow peas
1
long red chilli
2 packet
roasted peanuts
(Contains: Peanuts; May be present: Milk, Soy, Tree Nuts, Sesame.)
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)
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) into 1cm chunks. Place 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. Slice the cucumber into thin batons. Cut 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 sesame oil, soy sauce, sugar, rice wine vinegar and 50g of mayonnaise. 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, cook the chicken in batches, tossing, until cooked through, 4-5 minutes. Transfer to a plate to rest. Remove the pan from the heat and add the Sichuan garlic paste (see ingredients). Return the chicken to the pan, season with 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 topping with the remaining slaw mix, Sichuan garlic 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 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. TIP: Packing the dressing on the bottom keeps the salad crisp overnight!
