Sichuan Chicken Tacos for Dinner

Name: Sichuan Chicken Tacos for Dinner with Chicken Salad for Lunch
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 olive oil; 1 sweet potato; 1 cucumber; 6 mini flour tortillas; 1 packet mayonnaise; 1 bag slaw mix; 1 packet crispy shallots; 1 bag snow peas; 1 long red chilli; 1 packet sesame dressing; 2 packet roasted peanuts; 2 packet chicken breast; 1 packet Sichuan garlic paste; 1 packet Japanese dressing

with Chicken Salad for Lunch

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Cook a delish dinner as usual, then put a new spin on the recipe to create something different for tomorrow's lunch. The mildly-spiced chicken works a treat as a tacos filling for dinner, and then as a protein for a portable salad, complete with a creamy sesame dressing.

The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3320kJ Energy, 47.7g Fat, 7.2g Saturated Fat, 39.8g Carbohydrate, 26.9g Sugars, 47.1g Protein, 557mg Sodium.

Allergens:

Gluten

•Soy

•Wheat

•Eggs

•Sesame

•Peanuts

•Fish

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

sweet potato

cucumber

mini flour tortillas

1 packet

mayonnaise

1 bag

slaw mix

1 packet

crispy shallots

1 bag

snow peas

long red chilli

1 packet

sesame dressing

2 packet

roasted peanuts

2 packet

chicken breast

1 packet

Sichuan garlic paste

1 packet

Japanese dressing

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3450 kJ

Fat43 g

of which saturates7.4 g

Carbohydrate57.8 g

of which sugars13 g

Protein47.3 g

Sodium1190 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

Slice the cucumber into thin batons, then set aside. Cut the chicken breast into thin strips.

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until tender, 20-25 minutes. Set aside until you're ready to make lunch.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken strips until browned and cooked through, 4-5 minutes. Remove the pan from the heat and add the Sichuan garlic paste. Season, then toss to coat.

While the chicken is cooking, combine the mayonnaise with the Japanese dressing in a small bowl. When the chicken is done, microwave the mini flour tortillas on a plate in the microwave for 10 second bursts, until warm.

Set aside two portions of chicken (about 1 cup) and most of the slaw mix for tomorrow's lunch. Spread the tortillas with some Japanese mayo, then fill with the remaining slaw mix, Sichuan chicken, cucumber. Sprinkle with crispy shallots to serve.

When you're ready to pack lunch, trim and thinly slice the snow peas. Thinly slice the long red chilli (if using). Divide the sesame dressing between two reusable containers. Top with the sweet potato, reserved chicken, slaw mix and snow peas. Add the chilli and roasted peanut packets. Refrigerate. When you're ready to serve lunch, toss the salad, then sprinkle with the roasted peanuts. Season to taste.

TIP: Packing the dressing on the bottom keeps the salad crisp overnight!