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Teriyaki Chicken Burger
with Kale 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!
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.
Ingredients
310 g
Chicken Leg (Boneless)
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
Utensils
Cooking Steps
Before starting, preheat your broiler to high.Wash and dry all produce. Thinly slice green onions. Combine cornstarch, 1/2 tsp sugar and 1/2 tbsp Moo Shu spice blend (dbl both for 4 ppl) in a large zip-top bag. Set aside. Pat chicken dry with paper towels, then cut each piece into three equal parts. Season with salt and 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 a foil-lined baking sheet.
Broil the chicken in the middle of the oven, until cooked through, 5-6 min.** While the chicken broils, whisk together sour cream, vinegar, half the mayo and 1/4 tsp sugar (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.
Halve buns. When the chicken is finished cooking, transfer to a plate. Brush the teriyaki sauce over the pieces of chicken. Arrange the buns cut-side up, on the same baking sheet. Toast the buns in the middle of the 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 the remaining mayo on the bottom buns, then to with the pickles. Add the chicken and some of slaw. Finish with top bun. Serve remaining slaw on the side.
Divide burgers and remaining slaw between plates.
