Sweet Soy Chicken Tacos
with charred corn salad
Ketjap manis is a popular condiment in Southeast Asia (and beyond) that's sometimes referred to a 'sweet soy sauce' and indeed that's exactly how its flavour profile could be described. The sweet and tangy glaze in this dish works wonderfully with the pan-seared chicken.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 pack(s)
Sweetcorn
1 unit(s)
Tomato
110 grams
Creme Fraiche
(Contains Milk)
8 unit(s)
Tortilla
(Contains Wheat)
1 sachet(s)
Sweet Chilli Sauce
120 grams
Salad Leaves
1 unit(s)
Shallot
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Sugar
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 sweetcorn and cook until charred, 5-6 mins. Shift occasionally as the corn colours.
- Once cooked, transfer from the pan and set the pan aside for use later.
- In a bowl, mix together the tomato, shallot, charred sweetcorn, ½ tsp salt and 1 tbsp oil (double both for 4p).
- Season to taste with salt and pepper.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, fry the chicken 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 ketjap manis, sweet chilli sauce, 1 tsp sugar and 1 tbsp oil (double both for 4p).
- 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.
- Divide the warmed tortillas between plates.
- Top first with salad leaves and spoonfuls of charred corn salad, piling on the chicken at the end.
- Drizzle over any sweet soy glaze remaining remaining in the pan.
- Finish with a dollop of creme fraiche.
