Japanese Chicken Burger

Name: Japanese Chicken Burger with Rainbow Slaw and Edamame
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 340 g Chicken Thighs; 1 tbsp Teriyaki Sauce; 1 tbsp Moo Shu Spice Blend; 2 tbsp Mayonnaise; 3 tbsp Cornstarch; 170 g Coleslaw Cabbage Mix; 56 g Edamame; 2 unit Green Onion; 2 unit Artisan Bun; 90 mL Dill Pickle, sliced; 3 tbsp Sour Cream; 1 tbsp Rice Vinegar; ¾ tsp Sugar*; 1 tbsp Oil*; 0.13 tsp Salt and Pepper*

with Rainbow Slaw and Edamame

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How do you improve on the perfection that is a burger? Give it a Japanese twist, with juicy chicken, crunchy slaw and punchy teriyaki mayo.

Allergens:

Soy

•Sulphites

•Wheat

•Egg

•Mustard

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes

Cooking Time

DifficultyMedium

Ingredients

serving amount

340 g

Chicken Thighs

1 tbsp

Teriyaki Sauce

1 tbsp

Moo Shu Spice Blend

2 tbsp

Mayonnaise

3 tbsp

Cornstarch

170 g

Coleslaw Cabbage Mix

56 g

Edamame

2 unit

Green Onion

2 unit

Artisan Bun

90 mL

Dill Pickle, sliced

3 tbsp

Sour Cream

1 tbsp

Rice Vinegar

Not included in your delivery

¾ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values

Calories800 kcal

Fat33 g

Saturated Fat7 g

Carbohydrate70 g

Sugar13 g

Dietary Fiber6 g

Protein46 g

Cholesterol185 mg

Sodium1900 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Before starting, preheat your broiler to high and wash and dry all produce. Thinly slice green onions. Whisk together half the mayo and teriyaki sauce in a medium bowl. Set aside. Combine cornstarch, 1/2 tsp sugar (dbl for 4 ppl) and 1/2 tbsp Moo Shu spice blend (dbl for 4 ppl) in a large zip-top bag. Set aside. Pat chicken dry with paper towels, then cut in half. Season with pepper.

Add chicken to the zip-top bag with the cornstarch mixture. Close bag and gently shake to coat chicken completely. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. (NOTE: Cook chicken in two batches for 4 ppl, using 1 tbsp oil per batch.) Pan-fry, until golden-brown, 1-2 min per side. Transfer chicken to the foil-lined baking sheet.

Broil in middle of oven, until chicken is cooked through, 5-6 min.** Meanwhile, whisk together sour cream, vinegar, remaining mayo and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper.

When the chicken is finished cooking, transfer to a plate. Halve buns. Arrange the buns cut-side up, on the same baking sheet. Toast buns in middle of oven, until golden-brown, 2-3 min. (TIP: Keep an eye on the buns, so they don't burn!)

Add coleslaw mix, edamame and green onions to the large bowl with dressing. Toss to combine. Season with salt and pepper. Divide pickles on bottom buns. Top with chicken, teriyaki-mayo then some of slaw. Finish with top bun. Serve remaining slaw on the side.