Red Thai Inspired Pulled Chicken Burger
with Sweet Chilli Lime Slaw and Zesty Chips
Try something new with our Red Thai Inspired Pulled Chicken Burger. Fragrant and spicy pulled chicken is stuffed into brioche buns, then served with zesty chips and a zingy slaw for a Thai inspired and flavoursome meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
290 grams
Slow Cooked British Chicken
50 grams
Red Thai Style Paste
1 unit(s)
Lime
2 unit(s)
Burger Buns
(Contains: Barley, Cereals containing gluten, May contain traces of allergens, Cereals containing gluten, Rye, Wheat)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
64 grams
Sweet Chilli Sauce
20 grams
Wild Rocket
120 grams
Coleslaw Mix
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins.Turn halfway through.
In the meantime, remove the chicken from the packaging and place in an ovenproof dish, discarding the juices.
Season with salt and pepper and spread over the red Thai style paste.
Roast on the middle shelf of your oven for 20-25 mins. IMPORTANT: Ensure the chicken is piping hot throughout.
In the meantime, zest and halve the lime.
Halve the burger buns and set aside for later.
In a large bowl, combine the mayonaise, half the sweet chilli sauce and half the lime juice.
Toss the rocket and coleslaw mix through the mayo dressing. Season with salt and pepper, then set aside for later.
When the chips are at least halfway through cooking, toss through lime zest and return to the oven for the remaining cooking time.
Once the chicken is cooked, remove from the oven. Pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.
Meanwhile, use two forks to gently break apart the chicken.
Mix the remaining sweet chilli sauce and lime juice through the pulled chicken. Taste and season with salt and pepper if needed.
When everything's ready, transfer the buns to your serving plates. Add a handful of the slaw mixture and top with your Thai style spiced pulled chicken.
Sandwich shut with the bun lids.
Serve your zesty chips and remaining slaw alongside.
