Spiced Sriracha Chicken Sando
with Ranch Apple, Slaw and Baby Gem Salad
Calories
:
948 kcalProtein
:
54g proteinTotal
:
15 minutesDifficulty
:
Easy Medium Spice
Allergens:
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Egg
- Mustard
- Sulphites
- Celery
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
4 unit(s)
British Chicken Thighs
1 sachet(s)
Central American Style Spice Mix
1 unit(s)
Baby Gem Lettuce
(May contain traces of: Celery)
1 unit(s)
Apple
2 unit(s)
Burger Buns
(Contains: Wheat, Barley, Cereals containing gluten)
30 grams
Ranch Dressing
(Contains: Milk, Egg, Mustard)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
120 grams
Coleslaw Mix
32 milliliter(s)
Sriracha Sauce
Not included in your delivery
2 tbsp
Mayonnaise
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Utensils
•Large Frying Pan
Instructions
1
- If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the buns.
- Heat a drizzle of oil in a large frying pan on medium-high heat.
- Once the oil is hot, lay the chicken thighs flat in the pan.
- TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
2
- Season with salt and pepper and fry until browned on each side and cooked through, 13-15 mins.
- Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
- Sprinkle over the Central American style spice mix for the last min of fry time and turn to coat the chicken in the spice.
3
- While the chicken fries, reserve 2 leaves per person of the baby gem for the sandwich and thinly slice the rest.
- Quarter, core and slice the apple (no need to peel).
- Halve the buns. If you're using the toaster, toast the buns in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
- Add the ranch dressing, cider vinegar, half the mayo, sugar and oil for the dressing (see pantry) to a large bowl and mix together with salt and pepper.
4
- Add the apple, sliced baby gem and slaw mix to the dressing and toss together.
- Spread the remaining mayo (see pantry) over the bun bases.
- Top the bases with the whole salad leaves and spiced chicken thighs. Drizzle over the sriracha and honey (see pantry), then sandwich shut with the bun lids.
- Serve the ranch salad alongside.
Enjoy!
