How to make it

1. Sprinkle the chicken with the cornflour and season with salt and pepper.
   

   In a medium bowl, combine the chicken stock, soy and hoisin sauces, honey, garlic, and ginger, whisking to combine. Set aside.

2. In a large frying pan with a tight fitting lid, heat the oil over medium-high heat. Once the oil is hot, add the chicken, turning until well coloured.

   Add the Hoisin mixture to the frying pan, and bring to a boil. Reduce heat to low and place the lid on the frying pan. Cook the chicken for 15-20 minutes (depending on size of chicken breasts), turning once. Remove from heat and set aside to cool slightly. Remove the chicken and transfer to a plate or cutting board and shred using two forks.

3. Bring the leftover sauce to a low boil and add the cornflour. Whisk and let thicken slightly. Once thick, remove from heat and set aside. Add the chicken to the sauce.

   Toss the cabbage, radish and spring onion together in a bowl with the mayonnaise.

4. Heat the tortillas according to packet instructions.
   

5. Place a pile of the slaw mix on top of each tortilla, add chicken and a sprinkle of coriander.
   

6. Tip: Sub gluten free soy sauce for Lee Kum Kee Premium Soy Sauce if you prefer and you can of course use flour tortillas instead of corn.