Preheat oven to 400 degrees. Place chicken strips on a foil-lined baking sheet. Bake 10 minutes, flip; bake an additional 5 to 10 minutes or until heated through and crispy (165 degrees). Cool slightly and chop into bite-size pieces.
Recipe
Author
Hy-Vee Test Kitchen
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Description
If you're looking for an Asian-inspired taco, look no further. This taco is filled with crispy chicken strips and drizzled with Thai sweet chili sauce and soy sauce.
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 3 Hy-Vee fully cooked crispy chicken strips | ||
| 1 c. Hy-Vee coleslaw mix | ||
| 2 Hy-Vee taco-size flour tortillas, warmed | ||
| 2 tbsp. Hy-Vee Thai sweet chili sauce, plus additional for serving | ||
| Hy-Vee less-sodium soy sauce, for serving | ||
| Fresh cilantro, chopped, for garnish | ||
| Hy-Vee crushed red pepper flakes, for garnish |
Things To Grab
- Sheet pan
- Aluminum foil
Directions
Place tortillas on a plate and top with coleslaw and cooked chicken strips. Drizzle with sweet chili sauce, and soy sauce, if desired. Garnish with cilantro and red pepper flakes. Serve with additional sweet chili sauce, if desired.
Recipe Source:
From the week of June 23, 2021