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.
Ingredients
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 pack(s)
Sweetcorn
2 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
1 sachet(s)
Thai Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Instructions
- 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 (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 in the Thai spice mix 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 the ketjap manis, sweet chilli sauce, 1 tsp sugar and 1 tbsp oil (double both for 4p) to the pan.
- 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.
