Sweet Chilli Chicken Burgers
with Sweet Potato Fries & Garlic Aioli
As the sweet chilli sauce starts to caramelise on your chicken, you know there’s some magic at work. Complete with a side of hand cut sweet potato fries, there’s never a dull moment in this weeknight winner.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 packet
chicken breast
1
tomato
1 packet
sweet chilli sauce
2
bake-at-home burger buns
(Contains Gluten, Milk, Soy, Egg, Wheat; May be present: Sesame, Lupin, Almond, Hazelnut. )
1 packet
garlic aioli
(Contains Egg;)
1 bag
mixed salad leaves
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato into fries. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
While the fries are baking, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
Thinly slice the tomato. In a small bowl, combine a drizzle of white wine vinegar and the sweet chilli sauce.
In a large frying pan, heat a drizzle of olive oil over a high heat. Season both sides of the chicken with salt and pepper. Cook the chicken until cooked through, 3-4 minutes each side. Add the sweet chilli mixture and turn to coat, 1 minute.
TIP: Chicken is cooked through when it's no longer pink inside.
Place the bake-at-home burger buns directly on a wire oven rack. Bake until heated through, 3 minutes.
Slice the burger buns in half and spread the bases with the garlic aioli. Top with some mixed salad leaves, tomato slices and sweet chilli chicken. Serve with the sweet potato fries.