Chicken Stir-Fry Tacos

Name: Chicken Stir-Fry Tacos with Tangy Cabbage Slaw & Sriracha Mayo
Total time: 15 min
Yield: 2
Cuisine: Asian
Ingredients: ¼ ounce Cilantro; 4 ounce Shredded Red Cabbage; 10 ounce Chicken Breast Strips; 2 tablespoon Mayonnaise; 6 unit Flour Tortillas; 3 ounce Carrot; 5 teaspoon Rice Wine Vinegar; 4 tablespoon Sweet Soy Glaze; 1 teaspoon Sriracha; 1 unit Crispy Fried Onions; 1 teaspoon Sugar; 1 teaspoon Vegetable Oil; Salt; Pepper

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 Pan

•Quick

Allergens:

Eggs

•Soy

•Wheat

The quantities provided above are averages only.

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

Total Time15 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

¼ ounce

Cilantro

4 ounce

Shredded Red Cabbage

10 ounce

Chicken Breast Strips

2 tablespoon

Mayonnaise

(Contains: Eggs)

6 unit

Flour Tortillas

(Contains: Soy, Wheat)

3 ounce

Carrot

5 teaspoon

Rice Wine Vinegar

4 tablespoon

Sweet Soy Glaze

(Contains: Soy, Wheat)

1 teaspoon

Sriracha

1 unit

Crispy Fried Onions

(Contains: Wheat)

Not included in your delivery

1 teaspoon

Sugar

1 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values

/ 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

•Grater

•Medium Bowl

•Peeler

•Large Pan

•Paper Towel

•Small Bowl

Instructions

PDF

• 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.

• 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.

• 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.

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