[2-in-1] Sticky Sichuan Double Chicken Tacos for Dinner
with Chinese Double Chicken & Rainbow Slaw for Lunch
Calories
:
737 kcalProtein
:
80.4g proteinPreparation Time
:
35 minutesDifficulty
:
EasyAllergens:
- Gluten
- Sesame
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
Serving amount
1
Carrot
1
Cucumber
660 g
Chicken Breast
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
3
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Mixed Salad Leaves
1 packet
Sesame Dressing
(Contains: Gluten, Sesame, Soy, Wheat, Eggs; May be present: Milk.)
1
Red Radish
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (rice wine or white wine)
Utensils
•Large Frying Pan
Cooking Steps
1
- Using a vegetable peeler, slice carrot into thin ribbons.
- Thinly slice cucumber into half-moons.
2
- 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.
3
- 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.
- Remove pan from heat and add garlic stir-fry sauce, tossing to coat.
4
- 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.
5
- 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!
6
- 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!
