Sweet Soy–Glazed Chicken Tacos
with Scallions, Gochujang Aioli & Tangy Slaw
- Sesame
- Soy
- Wheat
- Eggs
These tasty tacos are reminiscent of Vietnamese banh mi—one of our all-time favorite sandos! You’ll pile sweet soy–glazed chicken and scallions into warm flour tortillas, then top with a crisp, tangy slaw, a drizzle of spicy gochujang aioli, and a sprinkle of crispy fried onions for savory crunch.
Ingredients
4 ounce
Coleslaw Mix
2 unit
Scallions
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 unit
Fully Cooked Chicken Breasts
5 teaspoon
Rice Wine Vinegar
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
Not included in your delivery
Salt
Pepper
Sugar
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • In a medium bowl, combine coleslaw mix, vinegar, and ½ tsp sugar (1 tsp for 4 servings). Set aside until ready to serve. • Trim and cut scallions into 1-inch batons.
• Pat chicken* dry with paper towels. Thinly slice crosswise. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallions. Cook, stirring occasionally, until chicken is browned and warmed through and scallions are tender, 2-3 minutes. • Remove from heat; stir in sweet soy glaze. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.
• While chicken and scallions cook, wrap tortillas in damp paper towels; microwave until warm and pliable, 30-60 seconds.
• Divide tortillas between plates; fill with slaw (draining first) and chicken and scallions. • Top with as much gochujang aioli as you like and crispy fried onions. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The sweet soy glaze and gochujang aioli were crowd-pleasers, though some found the overall flavor too sweet or too salty 🌶️.
- Ease of prep: This is a genuinely quick weeknight meal — most found it fast and easy to pull together with minimal cleanup.
- Suggestions: Add mayo and sriracha to the slaw, or halve the soy glaze and vinegar to dial back sweetness and sodium. Some felt the tacos needed extras like avocado, cilantro, or queso to feel more complete.
- Leftovers: Reheating the precooked chicken made it chewy and tough, so this one is best enjoyed fresh.
- Precooked chicken: Opinions were split — some loved the convenience on busy nights; others found it dry, rubbery, or preferred cooking raw chicken for better flavor absorption.
Reviews from our home cooks
I really liked this, I didn't pay attention that they were sending precooked chicken which probably would have turned me off of this recipe but it turned out really good and was super easy to prepare. I also like that they used whole chicken breasts that we cut up which was much better than pre-chopped/sliced chicken. So I would definitely order this again especially if I'm looking for something quick.
The tacos are easy to make. The ingredients were nice and fresh. The acidic cole slaw was a great compliment to the sweet soy glaze. Personally, I don't prefer the taste of the umami profile that is sweet soy glaze. Otherwise this would be a 4/4 from me.
These tacos were absolutely delicious and very easy to make and clean up! My family loved these tacos!
Awesome flavor! Would never think to put crunchy onions on a taco. I learn so much from Hello Fresh!
I was skeptical about getting the precooked chicken but was pleasantly surprised! It was a great option and came out great! Made the week night dinner a breeze
Slightly sweet, a bit spicy and sour from the cabbage = a win!!!
So good! I actually made three meals out of this one. Two tacos was filling enough.
We liked it but would prefer a different aioli as it's a bit too spicy for us.
It was good, felt like a lot of flavors going on at once with the two sauces and the slaw and the fried onions but still good. I wish it also came with rice or a veggie side.
Good overall, but chicken was dry. I know the intention was to make it a fast meal, but maybe have the chicken cutlets instead.
