Szechuan Glazed Chicken Breast Burger
with Sesame Wedges and Lime Mayo Salad
This Szechuan Glazed Chicken Breast Burger is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
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
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
2 unit(s)
British Chicken Breasts
½ unit(s)
Lime
1 unit(s)
Carrot
1 unit(s)
Baby Gem Lettuce
2 unit(s)
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
64 grams
Mayonnaise
(Contains Egg, Mustard)
¾ sachet(s)
Szechuan Paste
(Contains Soya)
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the sesame seeds. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
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.
When everything's ready, spread the remaining lime mayo over the bun bases.
Top the bases with the reserved lettuce leaves, chicken thighs and bun lids.
Serve your Szechuan burgers with the wedges and salad alongside.
Enjoy!
