Sticky sesame and sweet chilli combine to create an explosion of flavours on chicken tenderloins. Teamed with creamy slaw and buttery corn we're ticking all the boxes!
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1 cob
corn
1 packet
chicken tenderloins
1 sachet
Asian BBQ Seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
Sweet Chilli Sauce
1 sachet
Mixed Sesame Seeds
(Contains Sesame; May be present: Gluten, Wheat, Milk, Soy, Peanut, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine nuts, Pecan, Pistachio, Walnut. )
2
Bake-At-Home Burger Buns
(Contains Gluten, Wheat, Egg, Milk, Soy; May be present: Lupin, Almond, Hazelnut, Sesame. )
1 packet
Slaw Mix
1 packet
Mayonnaise
(Contains Egg;)
olive oil
20 g
butter (softened)
(Contains Milk;)
1 tbs
plain flour
(Contains Gluten, Wheat;)
drizzle
white wine vinegar
• Cut corn cob in half. • Transfer corn to a large microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes. • Drain any excess liquid, then season with salt and pepper. Top with the softened butter and cover to keep warm. • Meanwhile, in a medium bowl, combine chicken tenderloins, Asian BBQ seasoning, the plain flour and a pinch of salt and pepper.
• Heat a large frying pan over medium-high heat with a generous drizzle of olive oil. When oil is hot, shake off any excess flour and cook chicken, 3-6 minutes each side (cook in batches if your pan is getting crowded). • Remove pan from heat then add sweet chilli sauce and mixed sesame seeds, gently turning chicken to coat.
TIP: Chicken is cooked through when it is no longer pink inside!
• While the chicken is cooking, halve bake-at-home burger buns and toast or grill to your liking. • In a second medium bowl, combine slaw mix, mayonnaise and a drizzle of olive oil and white wine vinegar. Season to taste with salt and pepper.
• Build burgers by topping buns with some creamy slaw and sesame and sweet chilli chicken. • Serve with corn cobs and any remaining slaw. Enjoy!