Spiced Sriracha Chicken Sando
with Ranch Apple, Slaw and Baby Gem Salad
Calories
:
948 kcalProtein
:
54g proteinTotal
:
15 minutesDifficulty
:
EasyMedium 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 be present: 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
Nutrition Values
Energy (kJ)3965 kJ
Energy (kcal)948 kcal
Fat52.6 g
of which saturates10.9 g
Carbohydrate62.8 g
of which sugars28 g
Dietary Fibre5.7 g
Protein54 g
Salt3.6 g
Potassium99.9 mg
Calcium10.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The spiced chicken thighs are a real highlight, with the sriracha and honey combination delivering bold, satisfying flavour. The apple slaw adds a fresh contrast, though some found the ranch dressing a little mild or too vinegary.
- Ease of prep: This comes together quickly, as the chicken is the only element that needs cooking; most of the prep runs alongside it.
- Suggestions: Consider mixing the sriracha directly into the mayo for a more even heat throughout the sandwich. Some reviewers added sweet potato fries to round out the meal, and reducing the amount of slaw served alongside is worth considering if you prefer a lighter side.
- Portions: The chicken thighs can vary in size, so pairing the sandwich with a savoury side such as fries helps make the meal more filling.
