1/2 cup reduced-fat mayonnaise
2 tablespoons honey
1 tablespoon rice vinegar
2 teaspoons hoisin sauce
3 cups broccoli coleslaw mix
1/2 cup sliced almonds
1 pound boneless skinless chicken thighs, cut into 1/2-in. strips
4 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup hoisin sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
4 hamburger buns, split
1. In a large bowl, combine 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 chicken in a single layer on greased tray in air-fryer basket. Cook until lightly browned and chicken is no longer pink, 4 to 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.
Prize Winning Recipe
TOTAL TIME: Prep: 30 min. Cook: 10 min./batch
YIELD: 4 servings.
1 sandwich: 678 calories, 29g fat (5g saturated fat), 117mg cholesterol, 1587mg sodium, 75g carbohydrate (37g sugars, 6g fiber), 32g protein.