Red Thai Pulled Chicken Burger and Sweet Chilli Lime Slaw
with Zesty Chips, Peanuts and Mint
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
290 grams
Slow Cooked British Chicken
50 grams
Red Thai Style Paste
1 unit(s)
Lime
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
1 unit(s)
Baby Gem Lettuce
1 bunch(es)
Mint
2 unit(s)
Burger Buns
(Contains Cereals containing gluten)
64 grams
Mayonnaise
(Contains Egg, Mustard)
64 grams
Sweet Chilli Sauce
120 grams
Coleslaw Mix
Nutritional information
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.
In the meantime, zest and halve the lime. Crush the peanuts in the unopened sachet using a rolling pin.
Trim the baby gem, halve lengthways, then thinly slice.
Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Halve the burger buns and set aside for later.
In a large bowl, combine the mayonaise, half the sweet chilli sauce, half of the lime juice and most of the mint.
Toss the baby gem and coleslaw mix through the mayo dressing. Season with salt and pepper and set aside for later.
When the chips are at least halfway through cooking, toss the lime zest through 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 shred the chicken as finely as you can. IMPORTANT: Ensure the chicken is piping hot throughout.
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.
Sprinkle over the peanuts and remaining mint, then sandwich shut with the bun lids.
Serve your zesty chips and remaining slaw alongside.
Enjoy!
