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Korean-Style Chicken Tacos

Korean-Style Chicken Tacos

Korean-Style Chicken Tacos

with Garlic Aioli

Up to 180$ + Free Treats / Extras for Life

Winner, winner, Korean dinner – this Asian take on tacos combines silky garlic aioli with crispy shallots and a fresh salad. Tender chicken strips are marinated in soy sauce and honey and truly make this dish sizzle!

Tags:

Kid Friendly

•Over 30g protein

Allergens:

Gluten

•Soy

•Sesame

•Wheat

•Eggs

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 Time25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 sachet

sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut.)

1 packet

chicken breast

½

carrot

1

cucumber

½ head

baby cos lettuce

6

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 packet

garlic aioli

(Contains: Eggs;)

1 sachet

crispy shallots

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Gluten, Soy;)

1 tbs

honey

Nutritional Values

Energy (kJ)3132 kJ

Calories748 kcal

Fat34.9 g

of which saturates7.9 g

Carbohydrate64.3 g

of which sugars21.5 g

Dietary Fibre19.4 g

Protein48.2 g

Sodium1214 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Finely chop garlic. • Slice chicken breast into thin strips.
• In a medium bowl, combine garlic, soy sauce and honey. Add chicken strips and toss to coat. Set aside to marinate.

TIP: If you have time, marinate chicken for at least 15 minutes to enhance flavour and increase tenderness.

2

• Grate carrot (see ingredients). Thinly slice cucumber into strips. Shred cos lettuce (see ingredients). • In a second medium bowl, combine carrot, cucumber and lettuce. Season with salt and pepper and toss to coat. Set aside.

3

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook chicken strips, tossing occasionally, until browned and cooked through, 3-4 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.

4

• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • Spread some garlic aioli over the tortillas and top with salad and Korean-style chicken. Sprinkle with crispy shallots to serve. Enjoy!

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