Spicy Chilli Chicken Burger with Slaw
PREP 20 MIN•COOK 10 MIN
DF
EF
GF
NF
Number of servings
2
3⁄4 cup (80g) green cabbage thinly shredded
1⁄2 Lebanese cucumber thinly sliced into strips
2 tsp apple cider vinegar or white wine vinegar
salt & pepper, to taste
350g skinless chicken thighs 2 x 175g
2 wholegrain/wholemeal rolls, small (50g ea) (or gluten free) cut in half
Chilli Sauce
1 tbs sriracha sauce (chilli garlic sauce)
1 tbs soy sauce (or tamari if gluten free)
2 tsp honey (rice malt syrup or maple syrup)
1⁄4 tsp garlic powder
Place cabbage, cucumber and vinegar in a small bowl. Season with salt and pepper and toss to combine.
To make chilli sauce, place all ingredients in a bowl and whisk to combine. Season with pepper and set aside.
Season chicken with salt and pepper on both sides.
Heat a large non-stick frypan over medium heat. Cook chicken for 8-10 minutes, turning half way, until golden and cooked through.
Place chicken in chilli sauce and toss to coat.
To assemble, divide slaw between bases of each roll. Add chicken and drizzle with extra sauce. Top with the other half of the roll and serve.
Energy (kJ)
1753 kJ / 419 cals
Protein
37.8 g
Fat
16.4 g
Sat. Fat
4.7 g
Carbs
28.1 g
Sugar
8.5 g
Fiber
4.1 g
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