Japanese Chicken Burger
with Rainbow Slaw and Edamame
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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Thighs
1 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Moo Shu Spice Blend
(Contains Wheat, Soy)
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
3 tbsp
Cornstarch
(Contains Sulphites)
170 g
Coleslaw Cabbage Mix
56 g
Edamame
(Contains Soy)
2 unit
Green Onion
2 unit
Artisan Bun
(Contains Wheat)
90 mL
Dill Pickle, sliced
3 tbsp
Sour Cream
(Contains Milk)
1 tbsp
Rice Vinegar
(Contains Sulphites)
Not included in your delivery
¾ tsp
Sugar*
1 tbsp
Oil*
0.13 tsp
Salt and Pepper*
Nutrition Values
Instructions
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.
Divide burgers and remaining slaw between plates.
