Chicken Stir-Fry Tacos

Name: Chicken Stir-Fry Tacos with Tangy Cabbage Slaw, Green Pepper, Sriracha Mayo & Crispy Fried Onions
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 oz Chicken Breast; 5 tsp Rice Vinegar; 1 unit Long Green Pepper; 4 tbsp Sweet Soy Glaze; 2 tbsp Mayonnaise; 6 Tortillas; 1 Onion; 4 oz Coleslaw Mix; 1 tsp Sriracha; 1/4 oz Cilantro; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; 1 tsp Granulated Sugar, tsp; tsp Black Pepper, tsp

with Tangy Cabbage Slaw, Green Pepper, Sriracha Mayo & Crispy Fried Onions

By Recipe0 System

We’re always up for a sweet and savory dinner pairing, and these tacos are just that. Chicken breast strips are cooked in a sweet soy glaze until the glaze is sticky and the chicken is tender. They’re stuffed into steamy tortillas, along with a tangy, cilantro-flecked cabbage slaw. Of course, we’d never skip out on taco toppings, and these ones don’t disappoint: There’s creamy, spicy sriracha mayo and crispy fried onions. It’s all ready in just 15 minutes—life is sweet (and savory), friends.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Chicken Breast
5 tsp Rice Vinegar
1 unit Long Green Pepper
4 tbsp Sweet Soy Glaze
2 tbsp Mayonnaise
6 Tortillas
1 Onion
4 oz Coleslaw Mix
1 tsp Sriracha
1/4 oz Cilantro
1 tsp Cooking Oil, tsp
tsp Salt, tsp
1 tsp Granulated Sugar, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry all produce.

Roughly chop cilantro. Halve, core, and thinly slice green pepper.

In a medium bowl, toss together coleslaw mix, half the vinegar (all for 4 servings), half the cilantro, 1 tsp sugar (2 tsp for 4), and a pinch of salt until thoroughly combined.
2

Pat chicken* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes.

Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Stir in sweet soy glaze and cook until everything is coated and glaze has thickened, 1-2 minutes. Remove from heat.
3

Meanwhile, in a small bowl, combine mayonnaise with sriracha to taste. Season with salt and pepper.

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.
4

Divide tortillas between plates and fill with chicken mixture and slaw (draining first). Top with sriracha mayo, crispy fried onions, and remaining cilantro. Serve.

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