Speedy Teriyaki Chicken Tacos
with Creamy Slaw
Save time at dinner and still end up with a tasty spread of delicious flavours! Tender chicken in a teriyaki glaze gets loaded into these fun tacos, along with a creamy slaw and crisp cucumber. You're in for a family feast!
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
2 unit
cucumber
1 bag
coriander
2 clove
garlic
1 packet
chicken thigh
1 bag
slaw mix
2 tub
mayonnaise
(Contains: Eggs;)
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 sachet
teriyaki sauce
(Contains: Sesame, Gluten, Soy, Wheat;)
12 unit
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
Not included in your delivery
olive oil
½ tsp
salt
2 tsp
rice wine vinegar
2 tsp
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
Thinly slice the cucumber into half-moons. Roughly chop the coriander. Finely chop the garlic (or use a garlic press). Cut the chicken thigh into 2cm chunks.
In a large bowl, combine the slaw mix, mayonnaise, the salt and the rice wine vinegar. Set aside.
In a small bowl, combine the garlic, sesame seeds, soy sauce and teriyaki sauce.
Heat a drizzle of olive oil in a large pan over a high heat. Add the chicken and cook, tossing often, until browned and cooked through, 5-6 minutes. Add the teriyaki glaze and cook, stirring, until thickened, 1-2 minutes. Transfer to a bowl along with any remaining glaze from the pan.
TIP: The chicken is cooked through when it's no longer pink inside.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Take everything to the table to serve. Build your tacos by topping the tortillas with the slaw, cucumber and chicken. Garnish with the coriander.
