Ingredients
- 4 tbsp vegetable oil
- pinch salt
- pinch ground pepper
- 8 chicken thighs, skin on bone in
- 1 chicken stock cube, Oxo
- 850 g bag frozen vegetables, beans, peas, carrots, sweetcorn
- 6 tbsp mayonnaise
- 4 sesame burger buns
For the Sauce
- 6 tbsp bar-b-q sauce
- 6 tbsp tomato ketchup
- 2 tbsp soy sauce
- 2 tbsp runny honey
Instructions
- Heat a large sauté pan and add the veg oil.
- Season the thighs well on both sides, then place skin side down in the hot oil.
- Brown well and turn over, then sprinkle with the crumbly stock cube.
- Spread the frozen veg all over the thighs, cover and turn down to a medium heat and cook for 20-25 minutes gently.
- Lift out the thighs and strain the veg really well.
- To the strained juices, add the ingredients for the sauce and mix really well.
- Place the vegetables into a bowl and fold through the mayo well.
- Chop the chicken into long strips and mix with the sauce.
- Pile the chicken onto the buns and serve with the veg salad on the side.
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Nutrition Facts
Pulled Chicken with Mixed Veg. Salad
Amount per Serving
Calories
1142
% Daily Value*
Fat
67
g
103
%
Saturated Fat
16
g
100
%
Trans Fat
0.3
g
Polyunsaturated Fat
21
g
Monounsaturated Fat
24
g
Cholesterol
292
mg
97
%
Sodium
1898
mg
83
%
Potassium
1253
mg
36
%
Carbohydrates
77
g
26
%
Fiber
10
g
42
%
Sugar
26
g
29
%
Protein
60
g
120
%
Vitamin A
11207
IU
224
%
Vitamin C
24
mg
29
%
Calcium
156
mg
16
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
