• Grate carrot. Thinly slice pear. Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken-style stock powder and the plain flour. Add chicken and toss to coat. • In a small bowl, combine sweet & sour sauce, the brown sugar and a splash of water. Little cooks: Take charge by combining the sauce mixture and tossing the chicken in the seasoning!

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing, until browned and cooked through,5-6 minutes. • Remove from heat and add sweet & sour sauce mixture, tossing to coat. TIP: For best results, drain the oil from the pan before cooking the sweet & sour sauce.

• While chicken is cooking, in a second medium bowl, combine mixed salad leaves, carrot, pear and a drizzle of olive oil and white wine vinegar. Season. • Microwave mini flourtortillas on a plate in 10 second bursts until warmed through. Little cooks: Take the lead by tossing the salad!

• Spread tortillas with garlic aioli. • Top with Asian-style salad, sticky sweet and sour chicken and sesame seeds. Enjoy! Little cooks: Take the lead and help build the tacos!