Sweet Soy Chicken Tacos with Irish Bacon
with charred corn salad- Cereals containing gluten
- Soya
- Wheat
- Milk
- Soya
- Mustard
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
1 sachet(s)
Ketjap Manis
(Contains: Cereals containing gluten, Soya, Wheat)
1 pack(s)
Sweetcorn
2 unit(s)
Tomato
110 grams
Creme Fraiche
(Contains: Milk)
8 unit(s)
Tortilla
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 sachet(s)
Sweet Chilli Sauce
120 grams
Salad Leaves
1 unit(s)
Shallot
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Thai Style Spice Mix
100 grams
Irish Bacon Lardons
Not included in your delivery
1 tsp
Sugar
½ tsp
Salt
2 tbsp
Oil
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
- 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!
- Place a large pan over high heat (without oil).
- Once hot, add the bacon and sweetcorn and cook until browned, 5-6 mins. Shift occasionally as the corn colours. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
- Once cooked, transfer from the pan (set the pan aside for use later).
- In a bowl, mix together the tomato, shallot, charred sweetcorn, ½ tsp salt (per 2P) and 1 tbsp oil (per 2P).
- Season to taste with salt and pepper.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, fry the chicken in the Thai spice mix 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.
- Add the ketjap manis, sweet chilli sauce, 1 tsp sugar (per 2P) and 1 tbsp oil (per 2P) 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.
- Serve tortillas, salad leaves, charred corn salad, chicken and creme fraiche separately.
- Assemble your individual tacos at the table.
- Drizzle over any sweet soy glaze remaining remaining in the pan.
