Easy As Honey-Soy Chicken Tacos
with Pear Slaw & Crushed Peanuts
- Peanuts
- Eggs
- Gluten
- Soy
- Wheat
- Sesame
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
This super bright concoction packs colour, crunch and flavour (honey-soy to be precise). By popping these delicious chicken into warm tortillas, all that is left to do is to sprinkle over some crunchy peanuts and spring onion to serve and dig in!
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1 packet
Garlic Aioli
(Contains: Eggs)
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk.)
1
Pear
1
Chicken Breast Strips
1 packet
Shredded Cabbage Mix
1
Spring Onion
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
Not included in your delivery
1 drizzle
olive oil
1 tbs
honey
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Thinly slice pear and spring onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken breast strips in batches, until browned and cooked through, 4-5 minutes.
• In the last minute of cook time, add sweet soy seasoning and the honey, tossing to coat.
TIP: The chicken is cooked when it is no longer pink inside.
• Meanwhile, in a large bowl, combine pear, baby spinach leaves, shredded cabbage mix and a drizzle of vinegar and olive oil. Toss to coat and season to taste with salt and pepper.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
TIP: Toss the slaw just before serving to keep the leaves crisp.
• Spread each tortilla with garlic aioli. Fill with pear slaw and honey-soy chicken.
• Sprinkle over crushed peanuts and spring onion to serve. Enjoy!
