Description
Bright, sticky-sweet chicken wrapped with crunchy veg and a squeeze of lime, perfect for a quick weeknight meal.
Ingredients
Scale
- 600 g Boneless, skinless chicken thighs
- 1 tsp Kosher salt
- 15 g Cornstarch (2 tbsp)
- 30 ml Neutral oil (2 tbsp)
- 120 ml Sweet chili sauce (½ cup)
- 30 ml Honey (2 tbsp)
- 30 ml Soy sauce (2 tbsp)
- 15 ml Rice vinegar (1 tbsp)
- 5–10 g Chili-garlic paste (1–2 tsp)
- 6 g Garlic, minced (2 cloves)
- 8 Small tortillas or flatbreads (20–25 cm / 8-inch)
- 200 g Cabbage, thinly sliced (2 cups)
- 60 g Carrot, julienned (½ cup)
- 1 Lime, juiced
- 10 g Cilantro, chopped (optional, ¼ cup)
- 30 g Mayonnaise (2 tbsp)
Instructions
- Trim and season the chicken. Pat the chicken dry and cut into strips. Toss with cornstarch and salt, let rest for 5 minutes.
- Make the sauce and slaw. Whisk together all sauce ingredients in one bowl, in another, combine slaw ingredients and adjust salt.
- Sear the chicken. Heat skillet and add oil. Sear chicken in a single layer until browned on both sides, about 3-4 minutes total.
- Glaze the chicken. Reduce heat and add sauce to the pan, toss to coat and simmer until the sauce thickens slightly.
- Warm the tortillas and assemble. Warm tortillas, add slaw and chicken, garnish, then roll tightly.
Notes
Make-ahead: Prepare sauce and slaw up to 24 hours ahead, store separately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Asian
Nutrition
- Serving Size: 1 wrap
- Calories: 520
- Sugar: 18g
- Sodium: 820mg
- Fat: 19g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3.5g
- Protein: 34g
- Cholesterol: 95mg