Recipe Tag: an international inspiration

Grilled Thai Chicken Burgers with tangy rainbow slaw and spicy mayo

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

30-32

Minutes

Serves
Portions icon

4

burgers

Grilled Thai Chicken Burgers with tangy rainbow slaw and spicy mayo

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised Without Antibiotics Ground Chicken
  • 3tbsp chopped shallots
  • 2tsp ginger, minced
  • 1tsp garlic, minced
  • 1tsp soya sauce
  • ½tsp fish sauce
  • 2tbsp thai basil or basil, minced
  • 2tbsp green onion, minced
  • 1tsp sugar
  • 1tbsp jalapeno, seeded and minced
  • Zest of 1 lime
  • 4sesame seed buns, split and grilled


    • Rainbow slaw:

  • ½cup purple cabbage, thinly sliced
  • 1cup carrot ribbons
  • ¼of small red pepper, thinly sliced
  • 1tbsp cilantro, minced
  • 1tbsp olive oil
  • 2tsp honey
  • 1 ½tbsp seasoned rice wine vinegar


    • Spicy Mayo:

  • 8tbsp Mayonnaise
  • 1tbsp sriracha sauce or sambal
  • Garnish: 4 cucumber ribbons
  1. Preheat grill to medium high heat. 
  2. Mix all the ingredients for the burger together. 
  3. Hand form them into 4 equal burger patties. 
  4. Grill for 4 to 5 minutes per side or until an internal temperature of 165˚F is reached.
  5. Mix mayonnaise and sriracha in a small bowl and set aside.
  6. Meanwhile, in a large bowl combine all the ingredients for the slaw. Toss well to coat. Make slaw just before serving so the cabbage does not bleed into the whole salad discoloring it. 
  7. Divide and spread spicy mayo onto the base of each bun followed by chicken burger, slaw, cucumber ribbon and top of bun. Serve immediately.
Tips icon

Place burgers in freezer once formed into patties for about 15 minutes. This helps to work with them better as mixture tends to be sticky. 

*Complete the meal – serve with coconut scented jasmine rice or kettle chips.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Caribbean Jerk Chicken with Mango Salad

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

35

Minutes

Serves
Portions icon

4

Portions

Caribbean Jerk Chicken with Mango Salad

  • Ingredients

  • Preparation

  • 4Maple Leaf Prime® Raised without Antibiotics boneless skinless chicken breasts, cut into cubes
  • 1tbsp vegetable oil onion, diced
  • 3tbsp mild Jerk marinade, prepared
  • 1tbsp ketchup
  • ½tbsp soya sauce
  • 2cloves garlic, minced
  • Salt
  • Pepper
  • Plantain chips or banana chips – optional

    • Mango Salad:

  • 2large ripe mangos, small dice
  • ½cup red pepper, small dice
  • 3tbsp red onion, minced
  • Juice 1 lime
  • ½tbsp honey
  • Salt
  • Pepper
  • Cilantro – optional
  1. In a large bowl mix together jerk marinade, ketchup, soya sauce, garlic, salt and pepper.
  2. Add diced chicken and toss well to coat.
  3. Heat oil in a large nonstick skillet over medium high heat.
  4. Cook chicken for 5 to 6 minutes.
  5. Add onions and continue cooking for 3 to 4 minutes longer until onions are softened and chicken has browned and cooked through.


Mango Salad:

  1. In a medium bowl whisk together lime juice, honey and season with salt and pepper.
  2. Add in remaining ingredients and toss well to coat. Stir in cilantro if using.
  3. Serve with chicken over coconut rice and spoon salad over chicken. Garnish with chips if using.
Tips icon

Alternative recipe idea! Make the same marinade. Use 6 Maple Leaf Prime® Raised without Antibiotics boneless skinless chicken thighs. Grill until cooked through. Place thighs on a bun and top with salad and a squeeze of mayo!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Spicy Butter Chicken and Chickpeas

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4

servings

Spicy Butter Chicken and Chickpeas

  • Ingredients

  • Preparation

  1. Heat oil in a large skillet over medium high heat.
  2. Cook chicken stirring often until browned and an internal temperature of 165 degrees is reached.
  3. Add chickpeas and sauce. Stir well to combine.
  4. Allow to simmer for about 8 to 10 minutes. Add cilantro. Serve over rice and a dollop of yogurt if using.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Chinese Orange Chicken Stir Fry

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

30

Minutes

Serves
Portions icon

4

servings

Chinese Orange Chicken Stir Fry

  • Ingredients

  • Preparation

  • 2Maple Leaf Prime® RWA Boneless skinless chicken breasts, diced into ½ inch cubes
  • 4cups, jasmine rice. prepared
  • 1cup fresh squeezed orange juice
  • 1tsp fresh orange rind, grated
  • 200ggreen beans
  • ⅓cup sugar
  • ½green onion sliced
  • 2tbsp rice wine vinegar
  • 1tbsp garlic, minced
  • 2tbsp soya sauce
  • 1clove garlic. minced
  • 1tbsp ginger, minced
  • 1tbsp corn starch
  • 2tbsp water
  • Chili flakes – optional
  • Sesame seeds – optional
  1. In a small pot combine orange juice, sugar, vinegar and soya sauce. Gently bring to a simmer stirring frequently to dissolve sugar.
  2. In a small bowl whisk cornstarch and water together. Pour mixture into pot and stir.
  3. Allow sauce to simmer for about 5 minutes to allow the sauce to thicken.
  4. Stir in orange rind and remove from heat.
  5. Heat oil in a large skillet over medium high heat.
  6. Cook chicken until starting to turn golden brown, about 5 minutes.
  7. Add onion and green beans. Cook for about 5 minutes more.
  8. Add garlic and ginger. Cook for 1 to 2 minutes stirring frequently.
  9. Pour orange sauce into skillet and toss well to coat. Allow sauce to simmer for about 3 to 5 minutes as sauce will reduce slightly.
  10. Serve over rice and garnish with chopped green onion and sesame seeds and chili flakes if using.
Tips icon

Make this easy better than take out recipe extra special by serving with chop sticks and fortune cookies.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Grilled Top Dogs with Mexican Street Corn Relish

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

4 to 6

servings

Grilled Top Dogs with Mexican Street Corn Relish

  • Ingredients

  • Preparation

  • 1375g pkg Maple Leaf® Top Dogs™ BBQ format
  • 6hot dog buns, split top
  • 4ears of fresh corn
  • ⅓cup crumbled fresh cotija or queso fresco cheese
  • ½tsp chili powder
  • 2tbsp butter, melted
  • Juice of half a lime
  • 1tbsp fresh cilantro, minced
  • ½tsp jalapeno, deseeded and minced – optional
  1. Preheat grill to medium high heat.
  2. Grill corn turning frequently for about 8 to 10 mins or until corn is browning and blistering. Remove from grill and allow to cool slightly.
  3. Carefully using a sharp knife cut the kernals from the cobb. Place into a large bowl.
  4. Add chili powder, cheese, butter, lime juice, cilantro and jalapeno if using. Toss well to combine and keep warm.
  5. Grill hot dogs per package directions.
  6. Place hot dogs into buns and top with corn mixture. Serve immediately.
Tips icon

Serve with tortilla chips and fresh salsa.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Grilled Chicken Taco Al Fresco

Preparation
Bowl icon

5

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6

soft tacos

Grilled Chicken Taco Al Fresco

  • Ingredients

  • Preparation

  • 1pkg Maple Leaf Prime® Raised without Antibiotics Chicken Fillets
  • ½Jalapeno, deseeded and minced
  • ½lime, juiced
  • ½cup guacamole, prepared
  • ¾cup Cotija or queso fresca, crumbled
  • 1cup Longo’s bruschetta
  • 1cup ice berg lettuce, shredded
  • 1 ½tbsp chili powder
  • 1tbsp (15 mL) vegetable oil
  • 6soft tortillas, 6 inch
  • Cilantro
  1. Preheat grill to medium high heat.
  2. In a bowl toss chicken with oil, lime juice and chili powder.
  3. Grill chicken 3 to 4 minutes per side turning frequently until an internal temperature of 165 degrees is reached.
  4. Roughly chop cooked chicken into chunks and set aside.
  5. To assemble tacos divide guacamole and spread onto each tortilla. Arrange chicken over top followed by lettuce, cheese and bruschetta mixture.
  6. Sprinkle jalapeno onto tacos and garnish with fresh cilantro.
  7. Squeeze additional lime juice over top if desired.
Tips icon

Lightly grill your tortillas before assembling, about 20 seconds per side! Serve with Spanish rice.

Don’t miss

Start a conversation with your family about climate change

Download our colouring book

Cinco De Mexi Dogs

Preparation
Bowl icon

10

Minutes

Total Time
Clock icon

20

Minutes

Serves
Portions icon

6 to 8

servings

Cinco De Mexi Dogs

  • Ingredients

  • Preparation

  1. Preheat grill to medium high heat.
  2. Grill hot dogs per package directions.
  3. Place hot dogs into buns and dress with your desired toppings for a fun Mexican themed BBQ.
Tips icon

Place toppings into small bowls in advance and keep refrigerated until ready to use. Fill large bowls with ice and nestle small bowls of toppings into ice to keep them cool during your BBQ!

Don’t miss

Start a conversation with your family about climate change

Download our colouring book