Sticky Hoisin Chicken Bun
with Cucumber and Spring Onion | Serves 2
This Sticky Hoisin Chicken Bun balances the sweetness of the hoisin chicken with fresh spring onion, cucumber and mayonnaise. A tasty and easy lunch!
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
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
1 pack(s)
Cooked British Chicken Slices
32 grams
Hoisin Sauce
(Contains Soya)
32 grams
Sweet Chilli Sauce
1 unit(s)
Baby Cucumber
2 unit(s)
Spring Onion
Not included in your delivery
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) If you don't have a toaster, preheat your oven to 220°C/200°C fan/gas mark 7 for the burger buns.
b) Halve the burger buns.
c) In a medium bowl, combine the cooked chicken slices with the hoisin sauce and the chilli sauce.
a) Trim and halve the cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!
b) Trim the spring onion, chop into roughly 5cm long batons, then quarter lengthways.
a) If you're using the toaster, toast the burger buns in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
b) Spread the mayo (see pantry for amount) onto the lids of the toasted buns.
c) Lay the sticky hoisin chicken onto the bases of the buns, then top with the cucumber and spring onion.
d) Sandwich on the bun lids and share between 2 plates.
Enjoy!
