Asian Chicken Tacos with Roasted Sweet Potatoes & Sambal Mayo

Asian Chicken Tacos

with Roasted Sweet Potatoes & Sambal Mayo

35 MIN
2 Servings
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From the Test Kitchen

Tucked inside warm flour tortillas, bites of seared chicken are coated with a vibrant, Asian-style mix of hoisin, ketchup, and soy sauce, whose richness is perfectly balanced by a crisp cabbage and cucumber slaw and a sprinkle of crunchy peanuts. On the side, simply roasted sweet potatoes are elevated by a creamy, spicy sambal mayo dipper.

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Wellness Details

Plant-Forward
  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Asian Chicken Tacos with Roasted Sweet Potatoes & Sambal Mayo
Title
  • 6 Chicken Tenders
  • 4 Flour Tortillas
  • 2 Persian Cucumbers
  • ½ lb Red Cabbage
  • 1 lb Sweet Potatoes
  • 1 Tbsp Sambal Oelek
  • 2 Tbsps Mayonnaise
  • 3 Tbsps Roasted Peanuts
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Ketchup
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Soy Sauce
time-saving
tips & techniques
Dicing round veggies square
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine in a large bowl. Roughly chop the peanuts. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Make the slaw:
3 Make the slaw:

To the bowl of sliced cabbage and cucumbers, add the sesame oil and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook, chop & dress the chicken:
4 Cook, chop & dress the chicken:

Meanwhile, to make the sauce, in a large bowl, combine the hoisin sauce, ketchup, and soy sauce. Pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board and roughly chop. Transfer the chopped chicken to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

Warm the tortillas & serve your dish:
5 Warm the tortillas & serve your dish:

If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, dressed chicken, slaw, and chopped peanuts. Serve the tacos with the roasted sweet potatoes and sambal mayo on the side. Enjoy!

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Asian Chicken Tacos

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Halve the cucumbers lengthwise, then thinly slice crosswise. Combine in a large bowl. Roughly chop the peanuts. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. 

Prepare the remaining ingredients:
Make the slaw:
3 Make the slaw:

To the bowl of sliced cabbage and cucumbers, add the sesame oil and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

4 Cook, chop & dress the chicken:

Meanwhile, to make the sauce, in a large bowl, combine the hoisin sauce, ketchup, and soy sauce. Pat the chicken dry with paper towels. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chicken. Cook 3 to 5 minutes per side, or until browned and cooked through. Transfer to a cutting board and roughly chop. Transfer the chopped chicken to the bowl of sauce; stir to coat. Taste, then season with salt and pepper if desired.

Cook, chop & dress the chicken:
Warm the tortillas & serve your dish:
5 Warm the tortillas & serve your dish:

If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, dressed chicken, slaw, and chopped peanuts. Serve the tacos with the roasted sweet potatoes and sambal mayo on the side. Enjoy!