with Creamy Slaw
Tacos with Asian flavours are coming together to make an unbeatable fusion of flavours. It’s packing tortillas withoyster sauce-glazed diced chicken, adding a colourful slaw with radish for a bit of peppery crunch. It’s the ultimate combination! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Olive oil
Carrot
1
Radish
1
Oyster sauce
1 packet
Brown sugar
1 tbs
Soy sauce
1 tbs
Shredded Cabbage Mix
1 packet
Garlic aioli
1 packet
Sesame oil
2 tsp
Vinegar
drizzle
Diced Chicken
1 packet
Mini Flour Tortillas
6
• Grate carrot. Thinly slice radish. • In a small bowl, combine oyster sauce, the soy sauce and the brown sugar. Little cooks: Older kids can help grate the carrot under adult supervision.
• In a medium bowl, combine shredded cabbage mix, carrot, garlic aioli, the sesame oil (if using) and a drizzle of vinegar. Season to taste.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add oyster sauce mixture and stir until chicken is coated, 1-2 minutes. Remove from heat. • Microwave mini flour tortillas on a plate in 10 second bursts, or until warmed through. Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Bring everything to the table to serve. Fill tortillas with some creamy slaw, radish and Asian-style chicken. Enjoy! Little cooks: Add the finishing touch by sprinkling over the shallots!
2637
kJ
Energy (kJ)
630
kcal
Calories
25.7
g
Fat
6.1
g
of which saturates
53.9
g
Carbohydrate
16.5
g
of which sugars
9.4
g
Dietary Fibre
42.9
g
Protein
1831
mg
Sodium
