Asian Chicken Tacos for Dinner

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.