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Japanese Chicken Burger

Japanese Chicken Burger

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/SojaSulphites/SulfiteWheat/BléEgg/OeufMustard/MoutardeMilk/Lait

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

340 g

Chicken Thighs

1 tbsp

Teriyaki Sauce

(ContainsSoy/Soja, Sulphites/Sulfite, Wheat/Blé)

1 tbsp

Moo Shu Spice Blend

2 tbsp

Mayonnaise

(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

3 tbsp

Cornstarch

(ContainsSulphites/Sulfite)

170 g

Coleslaw Cabbage Mix

56 g

Edamame

(ContainsSoy/Soja)

2 unit

Green Onions

2 unit

Artisan Bun

(ContainsWheat/Blé)

90 mL

Dill Pickle, sliced

3 tbsp

Sour Cream

(ContainsMilk/Lait)

1 tbsp

Rice Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

¾ tsp

Sugar*

1 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories800 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate70 g
Sugar13 g
Dietary Fiber6 g
Protein46 g
Cholesterol185 mg
Sodium1900 mg
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!)

5

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.

6

Divide burgers and remaining slaw between plates.