Shredded beef chilli taco bowls
Serve these crunchy taco bowls with a choice of toppings for a flavour-packed crowd-pleaser. You won't need plates – just lots of napkins
Crispy shredded chicken
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 2 as a main, 4 as a sharer
Skip to ingredients
- 320g pack chicken mini breast fillets
- 2½ tbsp light soy sauce
- vegetable oilfor frying
- 1 red pepperdeseeded and thinly sliced
- 1 green pepperdeseeded and thinly sliced
- 3 tbsp cornflour
- 3 tbsp sweet chilli sauce
- 1 tbsp garlic and ginger paste
- 1 tbsp sesame oil
- 2 spring onionstrimmed and finely sliced
Nutrition: Per serving (2)
- kcal506
- fat19g
- saturates1g
- carbs40g
- sugars18g
- fibre4g
- protein42g
- salt3.66g
Method
step 1
Slice the chicken into thin strips. Pour over 2 tbsp of the soy and marinate in the fridge, covered, for 1 hr.
step 2
Meanwhile, heat 1 tbsp of the oil in a wok or deep frying pan over a medium heat and cook the peppers for 3-4 mins until just beginning to soften. Remove with a slotted spoon and set aside.
step 3
Spread the cornflour out in a shallow bowl. Season, then add the marinated chicken strips and toss to coat well.
step 4
Fill a wok or deep frying pan with the oil so it’s about ½cm deep, then heat to medium-high. Carefully add the chicken in batches, cooking for 3-4 mins, using tongs to turn regularly until golden and crispy. Remove with a slotted spoon and place on a plate lined with kitchen paper to drain.
step 5
Mix together the remaining soy, sweet chilli, garlic paste and sesame oil in a large bowl. Add the cooked peppers, crispy chicken and toss together until coated all over and sticky. Serve sprinkled with the spring onions.
