A lip-smackingly good combo of garlic, soy and honey makes for some seriously tender and totally delicious chicken. Give it the taco treatment by adding lime aioli and crisp salad ingredients, all wrapped up in soft flour tortillas for a Korean-style fiesta!
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½
red onion
1
carrot
½ head
cos lettuce
½
long red chilli
½
lime
1 clove
garlic
1 packet
chicken breast
6
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
garlic aioli
(Contains Egg;)
1 sachet
crispy shallots
olive oil
¼ cup
vinegar (white wine or rice wine)
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
Thinly slice the red onion (see ingredients). Combine the onion, vinegar and a generous pinch of salt and sugar in a small bowl. Add just enough water to cover the onion, then stir to coat the onion in the pickling liquid. Set aside until serving. TIP: If you don't like pickled onion you can cook the onion in step 4 with the chicken.
Grate the carrot (unpeeled). Shred the cos lettuce (see ingredients). Thinly slice the long red chilli (if using). Slice the lime (see ingredients) into wedges. In a medium bowl, combine the carrot, lettuce, a squeeze of lime juice and chilli. Season with salt and pepper and toss to coat. Set aside.
Finely chop the garlic. Slice the chicken breast into 1cm-thick strips. In a small bowl, combine the garlic, soy sauce and honey. Add the chicken and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add chicken using tongs (leaving the marinade in the bowl). Cook, tossing, until browned and cooked through, 2-3 minutes (cook in batches if your pan is getting crowded). Add the soy sauce marinade to the pan and cook, tossing, until bubbling. Remove from the heat.
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 warmed through. In a small bowl, combine the garlic aioli and a generous squeeze of lime juice.
Drain the pickled onion. Bring everything to the table to serve. Spread some lime aioli over the tortillas and top with the salad, Korean chicken and quick pickled onion. Sprinkle with the crispy shallots.