This dish was made for 12
Our 5 best tips & tricks for customized portion sizes.
To make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed.
Whisk MAGGI chicken stock, hot pepper paste, sugar, soy sauce, vinegar and sesame oil in a medium bowl until sugar has dissolved.
In a large frying pan add chicken and marinade; bring to the boil and cook for 10 minutes or until reduced.
Serve tortillas with chicken and pickle.
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