Szechuan Glazed Chicken Breast Burger

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, fry the chicken until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle. Once cooked, transfer the chicken to a board, cover and rest for a couple of mins.

While the chicken cooks, zest and halve the lime (see ingredients for amount).

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Trim the baby gem and reserve 1 leaf per person. Halve the remaining leaves lengthways, then thinly slice.

Halve the burger buns.

Squeeze the lime juice into a large bowl and add three quarters of the mayo. Season with salt and pepper, then mix together, mix together, then set aside.

When the wedges are almost ready, pop the burger buns onto a baking tray and into the oven to warm through, 2-3 mins.

Once the chicken is cooked, reduce the heat to low and add the lime zest and Szechuan paste (see ingredients for amount, add less if you'd prefer things milder) to the pan, stirring to combine.

Remove from the heat, then turn the chicken thighs in the paste to coat them evenly.

Add the carrot ribbons and sliced lettuce to the bowl of zesty mayo dressing and toss to coat.