Szechuan Chicken Burger

• 2 whole Green Stem Onions, Minced
• 2 Tablespoons Cilantro, Minced
• 1 Tablespoon Garlic, Minced
• 1 Tablespoon Ginger Root, Minced
• 3 Tablespoons White Wine
• 2 Tablespoons Hoisin Sauce
• 13 cups Low Sodium Soy Sauce
• 1 teaspoon Rice Vinegar
• 1 Tablespoon Olive Oil
• 1 Tablespoon Sesame Oil
• 1- 1/2 Tablespoon Sugar
• 1 teaspoon Szechuan Chili Sauce
• 2 whole Chicken Breasts, Halved
• 4 Whole Wheat Burger Buns
• 1 whole Cucumber, Thinly Sliced
• 1 whole Carrot, Thinly Sliced
• 1 cup Cabbage, Shredded
• 1 whole Red Bell Pepper, Thinly Sliced
• 1/2 cups Cilantro

1. For the marinade: Combine green onions, cilantro, garlic, ginger root, white wine, hoisin sauce, soy sauce, rice vinegar, olive oil, sesame seed oil, sugar and Szechuan sauce in a bowl.
2. Whisk to combine.
3. Reserve 1/3 cup of marinade in a bowl to use as dressing for later, cover and place in fridge.
4. For the chicken burger: Place chicken breasts into a plastic zip-and-seal bag and pour remaining marinade over the top of the chicken.
5. Place in fridge and marinate for at least 3 hours, or overnight.
6. For the salad: In large bowl, toss together sliced cucumber, carrot, cabbage, bell pepper and cilantro.
7. Just before serving, toss with reserved marinade.
8. When ready to cook, heat grill to medium high heat.
9. Grill chicken breasts until just cooked through.
10. When done cooking, place on plate, cover with foil and allow to sit for 10 minutes.
11. To assemble the burgers, toast burger buns until golden brown.
12. Place chicken breast onto each bun.
13. Top with salad that has been tossed with reserved marinade/dressing.
14. Serve immediately.

onions, cilantro, garlic, ginger root, white wine, hoisin sauce, soy sauce, rice vinegar, olive oil, sesame oil, sugar, szechuan chili sauce, chicken breasts, whole wheat burger, cucumber, carrot, cabbage, red bell pepper, cilantro

Taken from tastykitchen.com/recipes/main-courses/szechuan-chicken-burger/ (may not work)