Korean-Style Chicken Tacos

Name: Korean-Style Chicken Tacos with Pickled Onion & Lemon Aioli
Total time: 30 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; ½ red onion; 1 carrot; 1 cucumber; ½ lemon; 1 bag mixed salad leaves; 1 clove garlic; 2 tbs soy sauce; 1 tbs honey; 1 packet chicken breast; 6 mini flour tortillas; 1 packet garlic aioli; 1 packet crispy shallots; ¼ cup vinegar (white wine or rice wine); ½ Long Chilli

with Pickled Onion & Lemon Aioli

Up to 180$ + Free Treats / Extras for Life

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 a tangy aioli, bright homemade pickled onion and fresh salad ingredients, all wrapped up in soft flour tortillas for a Korean-meets-Mexican fiesta!

Allergens:

Gluten

•Soja

•Wheat

•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

red onion

carrot

cucumber

lemon

1 bag

mixed salad leaves

1 clove

garlic

1 packet

chicken breast

mini flour tortillas

(Contains: Gluten, Soja, Wheat; May be present: Latte, Soja.)

1 packet

garlic aioli

(Contains: Egg;)

1 packet

crispy shallots

Long Chilli

Not included in your delivery

olive oil

2 tbs

soy sauce

(Contains: Gluten, Soja;)

1 tbs

honey

¼ cup

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3049 kJ

Fat37.1 g

of which saturates6.9 g

Carbohydrate58.7 g

of which sugars20.1 g

Protein44.2 g

Sodium1220 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

• 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 to the pickling liquid. Add just enough water to cover onion. Set aside.

TIP: If you don't like pickled onion, you can cook the onion in step 4 with the chicken!

• Grate carrot. Thinly slice cucumber into sticks. Thinly slice long chilli (if using). Slice lemon into wedges. • In a medium bowl, combine carrot, mixed salad leaves, chilli and a squeeze of lemon juice. Season with salt and pepper. Toss to coat, then set aside.

• Finely chop garlic. • In a small bowl, combine the soy sauce, the honey and garlic. Set aside. • Slice chicken breast into 1cm-thick strips.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded). • Add honey-soy mixture, then remove pan from heat, tossing 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 mini flour tortillas on a plate in 10 second bursts until warmed through. • Meanwhile, combine garlic aioli and a generous squeeze of lemon juice in a small bowl.

• Drain pickled onion. • Spread some lemon aioli over each tortilla, then top with veggies, Korean-style chicken, cucumber and pickled onion. • Sprinkle with crispy shallots and drizzle with remaining lemon aioli. • Serve with any remaining lemon wedges. Enjoy!