Spicy Chilli Chicken Burger with Slaw

PREP 20 MIN
•
COOK  10 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

3⁄4 cup (80g) green cabbage thinly shredded

1⁄2 Lebanese cucumber thinly sliced into strips

2 tsp apple cider 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

Methodbased on 2 servings
1

Place cabbage, cucumber and vinegar in a small bowl. Season with salt and pepper and toss to combine.

2

To make chilli sauce, place all ingredients in a bowl and whisk to combine. Season with pepper and set aside.

3

Season chicken with salt and pepper on both sides. 

4

Heat a large non-stick frypan over medium heat. Cook chicken for 8-10 minutes, turning half way, until golden and cooked through. 

5

Place chicken in chilli sauce and toss to coat.

6

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.  

Nutritional Informationper serving

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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