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Satay chicken burger in a bun with bowl of crunchy slaw on wooden board

Satay Chicken Burgers with Crunchy Slaw

Deborah
Marinate chicken then coat in a spicy satay sauce, and serve with a fresh and spicy crunchy slaw.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating time - 1 hour to overnight: 1 day
Total Time 1 day 45 minutes
Course Main
Cuisine American, Chinese
Servings 4 people

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
  • 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:

  • 0.5 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.

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.

 

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Keyword chicken burger, chicken drum fillets, chicken thighs, hot sandwich, satay sauce