Recipes
Date posted: 20/09/2018
Ingredients
| Boa buns | 6 |
| Sliced cooked chicken | 400g |
| Everyday Favourites tomato ketchup | 50g |
| Light soy sauce | 1 tbsp |
| Everyday Favourites light mayonnaise | 100g |
| Everyday Favourites hoisin sauce | 30g |
| For the pickle slaw | |
| Carrot (grated) | 1 |
| Turnip (grated) | 1 |
| Finely sliced shallots | 2 |
| Sugar | 50g |
| Everyday Favourites white wine vinegar | 100ml |
| Fresh mint (chopped) | a handful |
| Fresh coriander (chopped) | a handful |
Method
- For the coleslaw bring the sugar vinegar to the boil.
- Pour over the grated vegetable and leave for 20 minutes then drain and leave to one side.
- Mix together the tomato ketchup with light soy sauce.
- Coat the sliced chicken with the ketchup mix to glaze.
- Mix the light mayonnaise with the hoisin sauce.
- Spread some hoisin mayonnaise into the boa buns.
- Arrange the chicken into the buns.
- Stir in the mint and coriander into the pickled veg.
- Arrange the pickled slaw on top of the chicken and serve.