Katsu Glazed Chicken Tacos & Aioli Slaw
with Pear & Crispy Shallots- Eggs
- Sesame
- Gluten
- Soy
- Wheat
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Get excited for dinner! These colourful handfuls are bursting with deliciousness from the sweet and tangy katsu-glazed chicken, spiked with sesame seeds for a nutty depth of flavour.
Ingredients
1 clove
garlic
1 packet
chicken tenderloins
1
carrot
1
pear
1 packet
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
katsu paste
1 sachet
mixed sesame seeds
(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
½
Long Chilli (Optional)
1 sachet
crispy shallots
Not included in your delivery
olive oil
1 tbs
honey
Utensils
Cooking Steps
• Finely chop garlic. • Cut chicken breast into 2cm chunks. • Grate carrot. • Thinly slice pear. • In a medium bowl, combine shredded cabbage mix and garlic aioli. Season to taste. Set aside.
• In a small bowl, combine garlic, the honey, katsu paste, mixed sesame seeds and a dash of water. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Add katsu mixture and cook, tossing chicken to coat, until slightly sticky, 1-2 minutes. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Finely slice long chilli (if using). • Fill tortillas with creamy slaw, pear, carrot and katsu glazed chicken. • Sprinkle with chilli and crispy shallots to serve. Enjoy!
