Speedy Gochujang Chicken Tacos

Name: Speedy Gochujang Chicken Tacos with Creamy Slaw & Crispy Shallots
Total time: 15m
Yield: 2
Ingredients: 1 packet Baby Spinach Leaves; 1 Carrot; 330 g Chicken Thigh; 1 packet Cornflour; 1 sachet Crispy Shallots; 1 packet Garlic Aioli; 1 packet Garlic Paste; 6 Mini Flour Tortillas; 1 packet Shredded Cabbage Mix; 1 packet Soy Sauce Mix; 1 packet Garlic Stir-Fry Sauce

with Creamy Slaw & Crispy Shallots

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Calories

:

850 kcal

Protein

:

42.3g protein

Difficulty

:

Easy

Allergens:

Eggs
Gluten
Soy
Wheat
Sesame
May contain traces of allergens
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Wheat

These fried chicken bites are that much tastier when you pair them with a gochujang-soy sauce mixture and toss them into soft tortillas. These handheld parcels are super tasty and packed full of some delicious Korean-inspired flavours!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1

Carrot

330 g

Chicken Thigh

1 packet

Cornflour

(Contains: May contain traces of allergens, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat;)

1 sachet

Crispy Shallots

1 packet

Garlic Aioli

(Contains: Eggs;)

1 packet

Garlic Paste

6

Mini Flour Tortillas

(Contains: Gluten, May contain traces of allergens, Soy, Milk, Soy, Wheat;)

1 packet

Shredded Cabbage Mix

1 packet

Soy Sauce Mix

(Contains: Gluten, Soy, Wheat;)

1 packet

Garlic Stir-Fry Sauce

(Contains: Gluten, Sesame, Soy, Wheat;)

Nutritional Values

Calories850 kcal

Energy (kJ)3560 kJ

Fat45.9 g

of which saturates9 g

Carbohydrate72.3 g

of which sugars19.1 g

Dietary Fibre8.4 g

Protein42.3 g

Sodium1630 mg

Potassium18.2 mg

Calcium1.6 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Grate carrot. Cut chicken thigh into 2cm chunks. • In a large bowl, combine chicken, garlic paste and a drizzle of olive oil. Season with salt and pepper. • In a small bowl, combine soy sauce mix and sweet chilli sauce.

2

• To bowl with chicken, add cornflour and toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Drain any excess oil and add sauce mixture to pan, tossing, until well coated. Season to taste. TIP: Cook in batches if your pan is getting crowded.

3

• While the chicken is cooking, in a large bowl, combine carrot, baby spinach leaves, shredded cabbage mix, garlic aioli and a drizzle of vinegar. Season to taste. • Microwave mini flour tortillas on a plate in 10-second bursts until warmed through.