A lip-smackingly good combo of garlic, soy and honey makes for some seriously tender chicken breast. Give it the taco treatment by adding citrusy aioli and crisp salad ingredients, all wrapped up in soft flour tortillas for a fiesta with a Korean twist.
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long red chilli
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
soy sauce(ContainsGluten, Soy)
vinegar (white wine or rice wine)
Thinly slice the red onion (see ingredients). In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch the onion in your hands, then add to the pickling liquid. Add just enough water to cover the onion. Set aside.
TIP: If you don't like pickled onion, you can cook the onion in step 4 with the chicken!
Grate the carrot. Finely shred the cos lettuce (see ingredients). Thinly slice the long red chilli (if using). Slice the lime into wedges. In a medium bowl, combine the carrot, lettuce, chilli and a squeeze of lime juice. Season with salt and pepper. 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.
In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the chicken, tossing occasionally, until browned and cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Add the honey-soy mixture, then remove the pan from the heat, tossing the chicken to coat.
TIP: Cooking the chicken in batches over a high heat keeps it tender.
TIP: Chicken is cooked through when it's no longer pink inside.
Microwave the mini flour tortillas on a plate 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. Spread some lime aioli over the tortillas and top with the veggies, Korean-style chicken and pickled onion. Sprinkle with crispy shallots and drizzle with the remaining aioli. Serve with any remaining lime wedges.