1 kg chicken thigh, trimmed and diced into 1cm cubes
1 tbsp sesame oil (for cooking)
Cashew Mayo
1 cup Lucky Natural Cashews
1 clove garlic
2 Tbsp lemon juice
1 Tbsp sriracha
1/3 cup water
1/3 tsp salt
2 tsp Dijon mustard
For the Tacos
8 tortillas of choice, lightly toasted
2 Lebanese cucumbers, finely sliced
Pickled radishes
Picked carrots, or fresh carrots julienned
Fresh coriander
Lime
Lucky Natural Cashews, diced into small pieces
LUCKY NUTS IN THIS RECIPE
METHOD
Begin by making the chicken marinade. Mix everything together in a bowl, then add chicken. Coat well. Cover and place in the fridge to marinate for at least 1 hour.
To make the cashew mayo, add cashews to a small saucepan and cover with water. Bring to the boil, then simmer for 5 minutes. Drain and add to a blender with remaining ingredients. Blend until smooth. Set aside.
After the chicken has marinated heat a large frypan over medium heat. Add sesame oil then use a slotted spoon to remove chicken pieces from the marinade and place into the frypan. Fry, tossing occasionally, until completely cooked through.
Assemble the tacos. Take a tortilla, then generously spread with cashew mayo. Top with freshly cooked chicken as well as all the other toppings. Finish with a squeeze of lime, diced cashews and season. Enjoy!
Begin by making the chicken marinade. Mix everything together in a bowl, then add chicken. Coat well. Cover and place in the fridge to marinate for at least 1 hour.
To make the cashew mayo, add cashews to a small saucepan and cover with water. Bring to the boil, then simmer for 5 minutes. Drain and add to a blender with remaining ingredients. Blend until smooth. Set aside.
After the chicken has marinated heat a large frypan over medium heat. Add sesame oil then use a slotted spoon to remove chicken pieces from the marinade and place into the frypan. Fry, tossing occasionally, until completely cooked through.
Assemble the tacos. Take a tortilla, then generously spread with cashew mayo. Top with freshly cooked chicken as well as all the other toppings. Finish with a squeeze of lime, diced cashews and season. Enjoy!
Begin by making the chicken marinade. Mix everything together in a bowl, then add chicken. Coat well. Cover and place in the fridge to marinate for at least 1 hour.
To make the cashew mayo, add cashews to a small saucepan and cover with water. Bring to the boil, then simmer for 5 minutes. Drain and add to a blender with remaining ingredients. Blend until smooth. Set aside.
After the chicken has marinated heat a large frypan over medium heat. Add sesame oil then use a slotted spoon to remove chicken pieces from the marinade and place into the frypan. Fry, tossing occasionally, until completely cooked through.
Assemble the tacos. Take a tortilla, then generously spread with cashew mayo. Top with freshly cooked chicken as well as all the other toppings. Finish with a squeeze of lime, diced cashews and season. Enjoy!
