I turned a classic takeout dinner into a sandwich that’s simple to make at home. The air fryer keeps it lighter but still crunchy, and the recipe can be made in under 30 minutes, which is a must for our active family. We like spicy foods, so this sauce has a good amount of heat.
PREP: 30 MIN.
COOK: 10 MIN./BATCH
MAKES: 4 SERVINGS
- ½ cup reduced-fat mayonnaise
- 2 Tbsp. honey
- 1 Tbsp. rice vinegar
- 2 tsp. hoisin sauce
- 3 cups broccoli coleslaw mix
- ½ cup sliced almonds
- 1 lb. boneless skinless chicken thighs, cut into ½-in. strips
- 4 Tbsp. cornstarch
- ½ tsp. salt
- ¼ tsp. pepper
SAUCE
- ¼ cup hoisin sauce
- 3 Tbsp. reduced-sodium soy sauce
- 3 Tbsp. honey
- 1 Tbsp. minced fresh gingerroot
- 2 garlic cloves, minced
- ½ to 1 tsp. crushed red pepper flakes
- 4 brioche hamburger buns, split
- Sesame seeds
1. In a large bowl, combine the mayonnaise, honey, vinegar and hoisin sauce. Stir in coleslaw mix and almonds; refrigerate until serving.
2. Preheat air fryer to 400°. Toss chicken with cornstarch, salt and pepper. In batches, arrange the chicken in a single layer on greased tray in air-fryer basket. Cook until lightly browned and chicken is no longer pink, 4-5 minutes on each side.
3. Meanwhile, in a small saucepan, combine hoisin sauce, soy sauce, honey, ginger, garlic and pepper flakes; bring to a boil. Reduce heat; simmer, uncovered, until sauce thickens, about 5 minutes. Add cooked chicken; toss to coat.
4. Spoon chicken on bun bottoms; top with coleslaw mix and sprinkle with sesame seeds. Replace tops.
1 sandwich: 678 cal., 29g fat (5g sat. fat), 117mg chol., 1587mg sod., 75g carb. (37g sugars, 6g fiber), 32g pro.
