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Chicken Stir-Fry Tacos

Chicken Stir-Fry Tacos

with Tangy Cabbage Slaw & Sriracha Mayo

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We’re always up for a sweet and savory dinner pairing, and these tacos are just that. Chicken breast strips are cooked in a sweet soy glaze until the glaze is sticky and the chicken is tender. They’re stuffed into steamy tortillas, along with a tangy, cilantro-flecked cabbage slaw. Of course, we’d never skip out on taco toppings, and these ones don’t disappoint: There’s creamy, spicy sriracha mayo and crispy fried onions. It’s all ready in just 15 minutes—life is sweet (and savory), friends.

Tags:One PanQuick
Allergens:EggsWheatSoy

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

Total Time15 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¼ ounce

Cilantro

4 ounce

Shredded Red Cabbage

10 ounce

Chicken Breast Strips

2 tablespoon

Mayonnaise

(ContainsEggs)

6 unit

Flour Tortillas

(ContainsWheat)

3 ounce

Carrot

5 teaspoon

Rice Wine Vinegar

4 tablespoon

Sweet Soy Glaze

(ContainsWheat, Soy)

1 teaspoon

Sriracha

1 unit

Crispy Fried Onions

(ContainsWheat)

Not included in your delivery

1 teaspoon

Sugar

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate90 g
Sugar30 g
Dietary Fiber3 g
Protein36 g
Cholesterol100 mg
Sodium2510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Medium Bowl
Peeler
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Wash and dry all produce. • Roughly chop cilantro. Trim and peel carrot; grate on the largest holes of a box grater. • In a medium bowl, toss together grated carrot, cabbage, vinegar, half the cilantro, 1 tsp sugar, and a pinch of salt until thoroughly combined. • 4 SERVINGS: Use 2 tsp sugar.

2

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in sweet soy glaze and cook until chicken is coated and glaze has thickened, 1-2 minutes. Remove from heat.

3

• While chicken cooks, in a small bowl, combine mayonnaise with sriracha to taste. Season with salt and pepper. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

4

• Divide tortillas between plates and fill with chicken and slaw (draining first). Top with sriracha mayo, crispy fried onions, and remaining cilantro. Serve.