Teriyaki Chicken Tacos and Chips
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Teriyaki Chicken Tacos and Chips

with Baby Gem Salad and Cucumber

Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Baby Cucumber

4 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

15 milliliter(s)

Rice Vinegar

240 grams

Diced British Chicken Breast

75 grams

Teriyaki Sauce

(Contains Soya)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)3119 kJ
Energy (kcal)745 kcal
Fat19.4 g
of which saturates3.2 g
Carbohydrate99.9 g
of which sugars20.5 g
Dietary Fiber8.2 g
Protein43.6 g
Salt3.14 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Large Bowl
•Large Frying Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

2

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

Trim and halve the cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!

3

In a large bowl, combine the rice vinegar, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set aside for now.

4

When the chips have 15 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the chicken to the pan and season with salt and pepper.

Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

5

Just before everything's ready, pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.

Stir the teriyaki sauce into the chicken and warm until piping hot, 1-2 mins.

Toss the baby gem and cucumber into the salad dressing.

6

Share the tortillas between your plates and top with a handful of the cucumber and baby gem salad, then load on the teriyaki chicken.

Spoon any remaining teriyaki sauce over the taco. Finish by drizzling over the mayo (see pantry for amount).

Serve the chips and any remaining salad alongside.

Enjoy!