Ingredients
1/2 cup reduced-fat mayonnaise2 tablespoons honey1 tablespoon rice vinegar2 teaspoons hoisin sauce3 cups broccoli coleslaw mix1/2 cup sliced almonds1 pound boneless skinless chicken thighs, cut into 1/2-in. strips4 tablespoons cornstarch1/2 teaspoon salt1/4 teaspoon pepperSAUCE:1/4 cup hoisin sauce3 tablespoons reduced-sodium soy sauce3 tablespoons honey1 tablespoon minced fresh gingerroot2 garlic cloves, minced1/2 to 1 teaspoon crushed red pepper flakes4 brioche hamburger buns, splitSesame seeds
Preparation
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 in greased air fryer. 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.
