Asian-Style Chicken & ‘Kimchi’ Tacos
with Carrot Salad & Pickled Onion
- Wheat
- Gluten
- Soy
- Sesame
- Eggs
- Milk
- May contain traces of allergens
- Gluten
Tender chicken strips work a treat with a crisp, colourful salad in these speedy tacos, inspired by some serious Asian flavours. The zing from the lightly pickled onion and plant-based kimchi adds the perfect finishing touch.
Ingredients
1
Chicken Breast Strips
1
Carrot
1
Garlic
6
Mini Flour Tortillas
(Contains: Wheat, Gluten, Soy May be present: Milk)
1 packet
Mixed Salad Leaves
1
Red Onion
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
plant-based kimchi
Not included in your delivery
1 drizzle
olive oil
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
½ tbs
honey
¼ cup
vinegar (rice wine or white wine)
2 tbs
Mayonnaise
(Contains: Eggs)
Utensils
Cooking Steps
• Finely chop garlic. • In a medium bowl, combine sweet soy seasoning, garlic, the soy sauce and honey. • Add chicken breast strips, tossing to coat. Set aside.
• Thinly slice red onion (see ingredients). • In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside. • Grate carrot. • In a second medium bowl, combine mixed salad leaves and carrot. Season with salt and pepper. Toss to coat. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes. • When chicken is almost done, microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. TIP: Cover the pan with a lid if the kernels are “popping” out.
TIP: The chicken is cooked when it is no longer pink inside.
• Drain pickled onion. • Fill tortillas with salad, Asian-style chicken, plant-based kimchi and pickled onion. • Top with mayonnaise to serve. Enjoy!
