chicken teryaki burgers

With Saturday looming, we just love a TV dinner. One of our most favorites is chicken teryaki burgers. Tastes almost too flavoursome to be healthy, but it really is!  Quick and easy too! I like to serve it on brioche with leaves, a low fat Asian slaw and maybe some roasted sweet potato fries on the side. The perfect Saturday night in. Enjoy, K x

Serves 4, WW smartpoints 11 (excluding the fries)

4 chicken breasts, trimmed

4 brioche buns

Marinade:

2 cloves garlic, crushed

50 ml soy sauce

50 ml mirin

5cm piece ginger, grated

2 tbsp honey

Szechuan pepper, ground

Asian Slaw:

2 carrot, thinly sliced

1 red onion, thinly sliced

Quarter white/red cabbage, thinly sliced

Half red chilli, finely chopped

Zest of 1 lime

Juice of 1 lime

2 tbsp olive oil

Handful coriander, chopped

Szechuan pepper, ground

Pinch of Sea salt

Good squeeze of light Mayo

Marinate the chicken in a mix of garlic, ginger, soy, mirin, honey, and Szechuan for at least 30 minutes. Make the slaw by mixing all the slaw ingredients together. Cover and chill. Heat a griddle pan to medium heat, spray with oil and griddle the marinated chicken on both sides until cooked through. Spoon over the teryaki marinade as the chicken cooks for a gorgeous glaze. Rest for a few mins. Serve on brioche buns, toasted on the griddle pan if you like, with the slaw.

 

 

 

 

 

 

 

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