Thai chicken sliders with mango jam | 465 cals per serve

Thai chicken sliders with mango jam | 465 Cals per serve

These tasty sliders are the perfect accompaniment for your next summer bbq or long weekend away with friends or family

You will need:

(serves 2)

  • 2 large skinless chicken breasts 
  • 4 large red cabbage leaves 
  • 4 baby gem lettuce leaves 
  • 2 large handfuls beansprouts 
  • 1 medium sized mango diced 
  • 2 tsp Thai seasoning 
  • ½ bunch coriander finely chopped 
  • pinch of chilli flakes 
  • 1 lime 
  • 2 spring onions roughly chopped
  • salt and pepper 
  • sesame oil 
  • olive oil 

Simple steps:

  • Slice the chicken into tenderloins or strips and place in a mixing bowl. Sprinkle the Thai seasoning over the top along with a good pinch of salt and pepper and a drizzle of olive oil and mix well with your hands.
  • Pan fry the chicken tenderloins in a little olive oil until golden brown. 
  • Once cooked remove the pan from the heat and squeeze the juice from ½ a lime over the top then leave to rest.
  • Roughly chop the mango flesh into a pulp and add to a small bowl. Add the rest of the lime juice to the mango along with the coriander and chilli flakes and mix well. 
  • To build your sliders sit a baby gem lettuce leaf inside of a red cabbage leaf. Add a small handful of beansprouts then top with 2-3 chicken tenderloins and a spoon of mango jam, finish with a sprinkling of spring onions over the top and a drizzle of sesame oil.  

Top tip:

Make these a few hours before the event and store them in the fridge ready for when you need them. Adding the sesame oil just before you are ready to serve.


Please note: Calories for all recipes are based on approximations