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Teriyaki Chicken Tacos and Chips

with Baby Gem Salad and Cucumber
Lily Stevens
Lily StevensUpdated on May 25, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
743 kcal
Protein
: 
41.1g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Celery
  • May contain traces of allergens
  • Soya
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Baby Gem Lettuce

(May contain traces of: Celery)

1 unit(s)

Baby Cucumber

4 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

15 milliliter(s)

Rice Vinegar

240 grams

Diced British Chicken Breast

75 grams

Teriyaki Sauce

(Contains: Soya May contain traces of: Soya)

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

2 tbsp

Mayonnaise

Energy (kJ)3110 kJ
Energy (kcal)743 kcal
Fat19.2 g
of which saturates3.2 g
Carbohydrate95.8 g
of which sugars16.8 g
Dietary Fibre8.4 g
Protein41.1 g
Salt2.5 g
Potassium1137 mg
Calcium31.5 mg
Iron1.5 mg
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.
•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!

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