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Sweet Soy Chicken Tacos

Sweet Soy Chicken Tacos

with charred corn salad

Ketjap manis is a popular condiment in Southeast Asia (and beyond) that's sometimes referred to a 'sweet soy sauce' and indeed that's exactly how its flavour profile could be described. The sweet and tangy glaze in this dish works wonderfully with the pan-seared chicken.

Tags:
Quick
Discovery
Protein Rich
Allergens:
Soya
Wheat
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 pack(s)

Sweetcorn

2 unit(s)

Tomato

110 grams

Creme Fraiche

(Contains Milk)

8 unit(s)

Tortilla

(Contains Wheat)

1 sachet(s)

Sweet Chilli Sauce

120 grams

Salad Leaves

1 unit(s)

Shallot

260 grams

Diced Chicken Breast

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)2952 kJ
Energy (kcal)705 kcal
Fat26.7 g
of which saturates14.3 g
Carbohydrate74.1 g
of which sugars19.2 g
Dietary Fiber1.1 g
Protein42.9 g
Cholesterol0 mg
Salt3.13 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve

Instructions

Get Prepped
1
  • Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
  • Drain and rinse the sweetcorn in a sieve.
  • Halve and thinly slice the tomato.
  • Halve, peel and thinly slice the shallot.
  • Trim the salad leaves and halve lengthways. Roughly chop widthways.

TIP: If you want to avoid turning on the oven, dry-fry the tortillas in a pan instead!

Char the Corn
2
  • Place a large pan over high heat (without oil).
  • Once hot, add the sweetcorn and cook until charred, 5-6 mins. Shift occasionally as the corn colours.
  • Once cooked, transfer from the pan (set the pan aside for use later).
Make the Salad
3
  • In a bowl, mix together the tomatoshallot, charred sweetcorn, ½ tsp salt and 1 tbsp oil (double both for 4p).
  • Season to taste with salt and pepper.
Fry the Chicken
4
  • Return the pan to medium-high heat with a drizzle of oil.
  • Once hot, fry the chicken until cooked through, stirring, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Warm the Tortillas
5
  • Add the ketjap manis, sweet chilli sauce, 1 tsp sugar and 1 tbsp oil (double both for 4p) to the pan.
  • Cook, coating the chicken, 1-2 mins.
  • Season with salt and pepper.
  • Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

Finish and Serve
6
  • Divide the warmed tortillas between plates.
  • Top first with salad leaves and spoonfuls of charred corn salad, piling on the chicken at the end.
  • Drizzle over any sweet soy glaze remaining remaining in the pan.
  • Finish with a dollop of creme fraiche.