By Jackie Ziegler
Hoisin chicken mushroom burger with Asian slaw (low sodium)
5 steps
Cook:25min
East meets West with this delicious Asian inspired burger. The grilled chicken is seasoned with Szechuan pepper and the medley of Asian mushrooms is stir fried with Hoisin sauce. The slaw gives the burger a nice fresh crunch to it. Low in sodium.
If you can’t find any Asian mushrooms, finely sliced portobello mushrooms can be used as a replacement.
Updated at: Thu, 17 Aug 2023 12:35:16 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
21
High
Nutrition per serving
Calories446.3 kcal (22%)
Total Fat18.5 g (26%)
Carbs40 g (15%)
Sugars10.4 g (12%)
Protein30.9 g (62%)
Sodium487 mg (24%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Slice the chicken breasts in half to make 4 thin breast fillets. Season with Szechuan pepper.
Knife
chicken breasts2 
szechuan pepper spiceStep 2
Heat a drizzle of oil in a frying pan on high heat and cook the chicken fillets for about 4-5 minutes on each side until cooked through. Place on a plate and cover to keep warm.
Frying Pan
Plate
vegetable oilStep 3
Reduce heat to medium-high and add the mushrooms with 1 tbsp hoisin sauce. Stir fry until cooked. About 5-7 minutes.
Frying Pan
asian mushrooms100g
hoisin sauce1 TbspStep 4
In the meantime, slice the buns in half. Mix the mayonnaise, sour cream, 1/2 tbsp hoisin sauce, and rice vinegar to make the dressing. Add to the slaw mix and toss until the slaw is covered in dressing.
Knife
Bowl
hamburger buns4 
sugar free mayonnaise1 Tbsp
low fat sour cream1 Tbsphoisin sauce½ Tbsp
rice vinegar½ Tbsp
slaw mix500gStep 5
To make the burgers, add a bit of the slaw on the bottom half of the bun, add the chicken fillet, top with mushrooms and place the top half of the bun. Serve with the remaining slaw. Enjoy!
View on Jackie Z goes low carb & low sodium
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Notes
31 liked
2 disliked
Easy
Delicious
Go-to
Under 30 minutes
Kid-friendly
