Sticky Hoisin Chicken Bun with Cucumber and Spring Onion | Serves 2

Ingredients

Instructions

1. a) Heat a drizzle of oil in a large frying pan on medium-high heat.
   b) Once hot, add the chicken to the pan and season with salt and pepper. Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
   c) Once cooked, turn down the heat to medium and add the hoisin sauce and sweet chilli sauce to the pan and continue to cook until thickened slightly, 1-2 mins.
2. a) Whilst the chicken cooks, trim and halve the cucumber (see ingredients for amount) lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!
   b) Trim the spring onion, chop into roughly 5cm long batons, then quarter lengthways.
3. a) Whilst the chicken cooks, halve the burger buns, pop them onto your serving plates and spread the mayo (see pantry for amount) onto the lids.
   b) Once the chicken has cooked, share it over the bases of the buns, then top with the cucumber and spring onions.
   c) Sandwich on the lid to finish.
   Enjoy!