This satay chicken burgers with crunchy slaw is another delicious one from the June Asda magazine!
The end result is delicious tender golden chicken that has been marinated in garlic, ginger and soy and then coated in a spicy satay sauce. The crunchy slaw is zesty, fresh and spicy too...if you add a chilli with seeds in...we love it!!
Tips
- Chicken – chicken drum fillets are a good substitute if you can’t get chicken thighs. Aldi have started selling skinless boneless drum fillets!
- This satay chicken burgers with crunchy slaw recipe is easily adapted if you’re cooking for less or more people.
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How to make these Satay Chicken Burgers with Crunchy Slaw
Ingredients
Chicken Burgers:
- 4 (around 500g) skinless boneless chicken thighs (see Tips)
- 1 tsp olive oil
- 4 rolls, toasted (try sourdough, ciabatta or brioche)
Marinade:
- 2 tbsp olive oil
- 2 tbsp reduced salt soy sauce
- juice of 2 limes (use the zest for the satay sauce below)
- 2 cloves garlic, crushed or grated
- 20g fresh ginger, grated
- 1 tbsp caster or brown sugar
- a pinch of salt
Satay sauce:
- 2 tbsp smooth peanut butter
- zest of 2 limes (the juice is used in the marinade above)
- 65g light mayonnaise
- 1 tbsp sriracha (optional)
Crunchy slaw:
- half a cucumber, halved, core scraped and finely diced
- 2 small carrots, peeled and coarsely grated
- 1 to 2 red chillies, finely sliced (optional)
- a small red onion, finely sliced
- 1 lime, zest and juice
- 20g fresh coriander, roughly chopped
- 1 tbsp olive oil
Instructions
- Put the chicken in a bowl or plastic container. Whisk all the marinade ingredients together and pour half over the chicken. Mix well, cover and leave in the fridge to marinate for at least 1 hour, or overnight.
- For the satay sauce, add the peanut butter, lime zest, mayonnaise and sriracha, if using, to the remaining marinade mixture and set aside.
- Toss all the ingredients for the crunchy slaw together and set aside until needed.
- When you’re ready to serve, place 1 tsp oil into a large frying pan over a medium high heat. Once hot, add in the marinated chicken, shaking off any excess marinade and fry for 5 to 6 minutes on each side until golden and cooked through. Now add 1 tbsp of the satay sauce and cook the chicken for another 1 to 2 minutes, turning occasionally until it’s sticky and coated in the sauce. Repeat until all the chicken is cooked.
- Serve by spreading the remaining satay sauce onto the toasted buns, adding the chicken and then piling some crunchy slaw on top. Serve with more slaw on the side, if you like.
Serving Suggestions
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Satay Chicken Burgers with Crunchy Slaw
Ingredients
Chicken Burgers:
- 4 (around 500g) skinless boneless chicken thighs (see Notes)
- 1 tsp olive oil
- 4 rolls toasted (try sourdough, ciabatta or brioche)
Marinade:
- 2 tbsp olive oil
- 2 tbsp reduced salt soy sauce
- juice of 2 limes (use the zest for the satay sauce below)
- 2 cloves garlic crushed or grated
- 20 g (0.7 oz) fresh ginger grated
- 1 tbsp caster or brown sugar
- a pinch of salt
Satay sauce:
- 2 tbsp smooth peanut butter
- zest of 2 limes (the juice is used in the marinade above)
- 65 g (2.3 oz) light mayonnaise
- 1 tbsp sriracha (optional)
Crunchy slaw:
- half a cucumber halved, core scraped and finely diced
- 2 small carrots peeled and coarsely grated
- 1 to 2 red chillies finely sliced (optional)
- a small red onion finely sliced
- 1 lime zest and juice
- 20 g (0.7 oz) fresh coriander roughly chopped
- 1 tbsp olive oil
Instructions
- Put the chicken in a bowl or plastic container. Whisk all the marinade ingredients together and pour half over the chicken. Mix well, cover and leave in the fridge to marinate for at least 1 hour, or overnight.
- For the satay sauce, add the peanut butter, lime zest, mayonnaise and sriracha, if using, to the remaining marinade mixture and set aside.
- Toss all the ingredients for the crunchy slaw together and set aside until needed.
- When you’re ready to serve, place 1 tsp oil into a large frying pan over a medium high heat. Once hot, add in the marinated chicken, shaking off any excess marinade and fry for 5 to 6 minutes on each side until golden and cooked through. Now add 1 tbsp of the satay sauce and cook the chicken for another 1 to 2 minutes, turning occasionally until it’s sticky and coated in the sauce. Repeat until all the chicken is cooked.
- Serve by spreading the remaining satay sauce onto the toasted buns, adding the chicken and then piling some crunchy slaw on top. Serve with more slaw on the side, if you like.
Notes
- Chicken – chicken drum fillets are a good substitute if you can’t get chicken thighs. Aldi have started selling skinless boneless drum fillets!
- This satay chicken burgers with crunchy slaw recipe is easily adapted if you’re cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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