Chicken Stir-Fry Tacos
with Tangy Cabbage Slaw, Green Pepper, Sriracha Mayo & Crispy Fried Onions
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
¼ ounce
Cilantro
4 ounce
Coleslaw Mix
5 teaspoon
Rice Wine Vinegar
1 unit
Long Green Pepper
10 ounce
Chicken Breast Strips
4 tablespoon
Sweet Soy Glaze
(Contains Soy, Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Sriracha
6 unit
Flour Tortillas
(Contains Soy, Wheat)
1 unit
Crispy Fried Onions
(Contains Wheat)
Not included in your delivery
1 teaspoon
Sugar
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• Divide tortillas between plates and fill with chicken mixture and slaw (draining first). Top with sriracha mayo, crispy fried onions, and remaining cilantro. Serve.
