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2 pack Waitrose & Partners No.1 Free Range Chicken Breast Fillets
1 tbsp Cooks' Ingredients Kimchi Paste
1 tsp wok oil
1 large carrot, shredded with a julienne peeler or by hand
2 tsp caster sugar
2 tsp Chinese rice vinegar
1/2 x 28g pack coriander, a few sprigs set aside, remainder roughly chopped
1 small garlic clove, crushed
2 tbsp Heinz Seriously Good Mayonnaise
2 brioche burger buns, split
Make a horizontal cut partway through the fattest part of each chicken breast fillet, then open the meat out a little (to make sure the chicken is an even thickness and will cook evenly). Put on a plate with 1 tsp kimchi paste and ½ tsp oil; coat well.
Toss the carrot with the onion, sugar, vinegar, chopped coriander, garlic and a pinch of salt. Toss with your hands to encourage the sugar to dissolve. Mix the mayonnaise and remaining 2 tsp kimchi in a separate bowl.
Heat the remaining 1 tsp oil in a non-stick frying pan. Fry the chicken for 5 minutes on each side over a medium heat, until golden and cooked through, the juices run clear and no pink meat remains. Set aside on a board to rest for a few minutes. Wash out the pan, then add the buns, cut-side down, and toast for a minute or so. Spoon some of the mayonnaise onto the bottom of each burger bun, then top with the chicken, a pile of salad and more mayonnaise. Finish with a few whole coriander leaves.
The lightly pickled slaw and mayo will also partner perfectly with prawns or crisp tofu.
Typical values per serving when made using specific products in recipe
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