Honey Gochujang Chicken Breast Tacos
with Sambal Slaw, Rocket and Peanuts
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
260 grams
Diced British Chicken Breast
120 grams
Coleslaw Mix
15 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
30 grams
Gochujang Paste
(Contains Soya)
40 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil
1 tsp
Sugar
1 tbsp
Honey
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, in a bowl, combine the coleslaw mix, rice vinegar, sambal paste, olive oil and sugar (see pantry for both).
- Season with salt and pepper. Set aside.
- Crush the peanuts in the unopened sachet.
- Once the chicken is cooked, stir the gochujang and honey (see pantry) into the pan.
- Remove from the heat.
- Microwave the tortillas for 850W: 50 secs / 750W: 1 min. If you don't have a microwave, just enjoy them cold.
- Transfer the tortillas to your serving plates.
- Spread on the mayo (see pantry).
- Top with some rocket, then the chicken and sambal slaw.
- Sprinkle over the peanuts to finish.
Enjoy!
Step 1 MOD: If you’ve chosen to get diced chicken breast instead of thigh, cook the recipe in the same way.
