Korean-Style Chicken Tacos
with Garlic Aioli
- Gluten
- Soy
- Sesame
- Wheat
- Eggs
- May contain traces of allergens
- Gluten
- Milk
- Peanuts
- Soy
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Walnut
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!
Ingredients
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
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
