Speedy Double Sweet & Sticky Chicken Tacos
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Speedy Double Sweet & Sticky Chicken Tacos

Speedy Double Sweet & Sticky Chicken Tacos

with Creamy Slaw & Crispy Shallots

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

Tags:
Kid Friendly
Allergens:
Gluten
•Soy
•Wheat
•Egg

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 Time15 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

Serving amount

1

Carrot

2

Chicken Thigh

1

Garlic Paste

1

Soy Sauce Mix

(Contains Gluten, Soy, Wheat;)

1

Sweet Chilli Sauce

1

Cornflour

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1

Baby Spinach Leaves

1

Shredded Cabbage Mix

1

Garlic Aioli

(Contains Egg;)

1

Mini Flour Tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1

Crispy Shallots

Not included in your delivery

1

olive oil

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Nutritional Values

Energy (kJ)4245 kJ
Calories1015 kcal
Fat51.5 g
of which saturates11.7 g
Carbohydrate71 g
of which sugars17.9 g
Dietary Fibre8.8 g
Protein71.9 g
Sodium1345 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Grate carrot. Cut chicken thigh into 2cm chunks. • In a medium 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 chicken is well coated. Season to taste with salt and pepper. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • 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.

4

• Fill tortillas with creamy slaw and sweet and sticky chicken. • Sprinkle over crispy shallots to serve. Enjoy!