Ingredients :
- 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
- SAUCE:
- 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 brioche hamburger buns, split
- Sesame seeds
Directions :
- In a large bowl, combine mayonnaise, honey, vinegar and hoisin sauce. Stir in coleslaw mix and almonds; refrigerate until serving.
- Preheat air fryer to 400°. Toss chicken with cornstarch, salt and pepper. In batches, arrange chicken in a single layer on a greased tray in air-fryer basket. Cook until lightly browned and chicken is no longer pink, 4-5 minutes on each side.
- 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.
- Spoon chicken on bun bottoms; top with coleslaw mix and sprinkle with sesame seeds. Replace tops.
