lockdown has thrown some challenges our way along with staff shortages, it has left us with the difficult decision that we need to stop delivering on Sundays for the short term.
400g chicken breast
half a red onion sliced thinly
2 tbsp. flat leaf parsley
4 stalks coriander (Chopped)
8 snow peas sliced thinly
1 red chillies sliced thinly
4 leaves red cabbage sliced thinly
1/4 tsp. cracked pepper
4 Loaf Sourdough Burger Buns
To prepare the chicken slice the breast into thin fillets then season with chopped coriander, sea salt and cracked pepper.
Toss all the remaining vegetable ingredients in a bowl together. Drizzle with peanut oil and sesame oil then season.
Heat a large pan to a high heat, drizzle with oil then cook the chicken fillets till they are cooked. This should take approximately 4 minutes each side.
Whilst the chicken is cooking toast the buns, butter the top side of each bun and spread the aioli over the bottom side.
To serve build the burger with chicken and slaw and serve while still warm.
Use a long skewer to hold your burger together if needed.
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