with sesame wedges and zesty carrot
There are many Asian-inspired elements to this Teriyaki chicken dish. The zesty carrot ribbons, sesame-coated wedges and umami flavour all work together to create a unique eating experience that elevates this beyond your average burger.
Allergens
Utensils
Tags
Sesame Seeds
1 sachet(s)
Irish Chicken Breast
320 grams
Brioche Buns
2 unit(s)
Potatoes
3 unit(s)
Mayo
2 sachet(s)
Lime
0.5 unit(s)
Teriyaki Sauce
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Carrot
0.5 unit(s)
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wedges (no need to peel).
- Pop the wedges onto a large (lined) baking tray.
- Toss with sesame seeds, salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, trim and peel half the carrot (double for 4p). Run the peeler down its length to create long ribbons, stopping at the core.
- Zest and juice half the lime (double for 4p).
- Pop the lime juice into a large bowl and mix with three-quarters of the mayo.
- Add the carrot ribbons to the bowl. Season with salt and pepper, mix together, then set aside.
- Lay the chicken out on a board.
- Place your hand flat on top of the chicken breast. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Slice through horizontally to make two thin steaks.
- Repeat with the other breast(s).
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
- Place a pan over medium-high heat with a drizzle of oil.
- Add the chicken steaks and season with salt and pepper.
- Cook through, 3-6 mins each side. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, reduce the heat to low and add lime zest, teriyaki sauce and chilli flakes (use less if you don't like spice), stirring to combine. Add a splash of water if needed.
- Remove from the heat and turn the chicken to coat evenly in the sauce.
- When the wedges are almost done, separate the buns.
- Pop into the oven to warm through, 2-3 mins.
TIP: Keep an eye on them so they don't burn!
- When everything is ready, spread a little of the remaining mayo over each bun base.
- Divide the carrot ribbons between buns.
- Top with the teriyaki chicken steaks and sandwich closed with the bun lids.
- Serve your teriyaki burgers with the sesame potato wedges alongside.
3691
kJ
Energy (kJ)
882
kcal
Energy (kcal)
29
g
Fat
4.7
g
of which saturates
109.7
g
Carbohydrate
21.4
g
of which sugars
0
g
Dietary Fiber
48.7
g
Protein
0
mg
Cholesterol
5.09
g
Salt
