Sichuan Chicken & Ribbon Salad Tacos for Dinner
with Garlicky Chicken & Rainbow Slaw for Lunch
Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new spin on the recipe to create something different for lunch the next day. This week, enjoy Sichuan-glazed chicken tacos for dinner, then a flavour-packed sesame chicken and cabbage slaw for lunch. Extra delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
330 g
Chicken Breast
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1
Red Radish
1
Cucumber
3
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Carrot
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat;)
1 packet
Shredded Cabbage Mix
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (rice wine or white wine)
Utensils
Cooking Steps
- Using a vegetable peeler, slice carrot into thin ribbons.
- Thinly slice cucumber into half-moons.
- Cut chicken thigh into thin strips
- In a medium bowl, combine chicken, a drizzle of olive oil and a generous pinch of salt and pepper.
Little cooks: Take charge by seasoning the chicken!
- In a large frying pan, heat a good drizzle of olive oil over high heat.
- When oil is hot, cook chicken strips, tossing
occasionally, until browned and cooked through
(when no longer pink inside), 3-4 minutes. - Remove pan from heat and add garlic stir-fry sauce, tossing to coat.
- Microwave mini flour tortillas (see ingredients) on a plate in 10 second bursts until warmed through.
- To a large bowl, add mixed salad leaves, half the cucumber and half the carrot. Drizzle with olive oil and vinegar. Toss to coat and season to taste.
Little cooks: Help toss the salad!
- Reserve a portion of chicken for lunch.
- Fill tortillas with dressed salad and sticky Sichuan chicken.
- Drizzle over half the sesame dressing to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
- When you're ready to pack your lunch, thinly slice red radish into rounds.
- Place shredded cabbage mix, radish, remaining carrot and remaining cucumber in a container.
- Top with reserved chicken and sesame dressing. Refrigerate.
- At lunch, toss the rainbow slaw with a drizzle of vinegar and season to taste. Enjoy!
