Chicken-Fruity Hotdogs

 

Ingredients (SERVES 4):

4  Gardenia Wholemeal Hotdog Buns
1  Japanese cucumber, halved lengthwise and thinly sliced

Chicken Marinade:

200g boneless, skinless chicken breast, sliced into 4 strips
4 tablespoon fresh lime juice
1 teaspoon honey
2 cloves garlic, minced
1½ tablespoon light soya sauce
2 tablespoon corn oil
3 tablespoon flour

Fruity Dressing:

4 tablespoon low-fat plain yogurt
3 tablespoon creamed corn
½ teaspoon honey
2 peach halves, canned, cubed
4 strawberries, cut into small cubes

Method:

1. In a bowl, mix the lime juice, honey, garlic and soya sauce. Stir to combine.
2. Add the chicken strips and marinate for 15 minutes.
3. After marinating, remove the chicken from the marinade and coat both sides of the chicken with flour.
4. Heat the corn oil in a non-stick pan and pan-fry the chicken strips for 8 to 10 minutes, or until the chicken strips are golden brown on both sides.
5. Allow the chicken to cool for a few minutes before slicing the chicken into bite sizes.
6. In a small bowl, combine the low-fat plain yoghurt, creamed corn, honey and peach and stir to mix well.
7. Toast the Gardenia Wholemeal Buns at 180C for 3 minutes.
8. Slice each bun half-way through, length-wise, and place the chicken pieces in the buns
9. Add the dressing on top of the chicken pieces.
10. Top with cucumber slices and sprinkled with cubed strawberries. Serve immediately.

Chef’s tips: Using chicken fillets instead of the usual sausages is a healthier alternative.

NUTRITION INFORMATION
Servings per recipe: 4 servings
Serving size: 96g (2 tarts)
	Per Serving
Energy (kcal)	311
Carbohydrate (g)	50.3
Protein (g)	17.3
Total Fat (g)	6.4
Sat Fat (g)	1.9
Cholesterol (mg)	33
Fibre (g)	3.3
Sodium (mg)	486