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Thai Chicken Peanut Sliders

How do you feel about fusions foods? I personally love the idea of taking the best of Korean cuisine, marinated beef, and the use of tortillas from Mexican cuisine and combining them to create something like Korean Shredded Beef Tacos. Here you have all the flavors of pad thai – chicken, peanut, green onions, lime, etc. – packed into a patty and placed on a sandwich bun. The quintessential foods of Thai and American culture combine for maximum foodie pleasure. And foodie kid pleasure – my kids gobbled these up two nights in a row! You can make these a little smaller or larger depending on whether you want to serve them as an appetizer or a meal, but either way they are delicious. Don’t forget your Asian ketchup (a.k.a. sriracha) for topping.

Thai Chicken Peanut Sliders

Author/Source:

Kim @ onceamonthmeals.com, adapted from Jasmine Kitchen

Ingredients:

  • 1 teaspoon sesame oil
  • 1 Tablespoon soy sauce
  • 2 teaspoons sriracha sauce (or more or less to taste), plus more for serving
  • 3 Tablespoons natural peanut butter 
  • salt and pepper to taste
  • 1.5 pounds ground chicken
  • 0.67 cup shredded carrots
  • 0.5 teaspoon grated fresh ginger
  • 0.125 cup sliced green onions
  • 1 Tablespoon seeded and minced serrano peppers
  • 1 Tablespoon coconut oil
  • 8 individual sandwich buns (for serving day), see our homemade recipe
  • mayonnaise and sriracha (mix together for serving day topping)

Cooking Instructions:

In a small bowl whisk together sesame oil, soy sauce, sriracha sauce, peanut butter, salt, and pepper. In a large bowl combine chicken, carrot, ginger, lime zest, green onion, serrano pepper, and peanut butter mixture. Mix until combined, but do not over mix or sliders will be tough. Shape into 8 small patties. Heat coconut oil in skillet over medium heat. Cook patties in skillet for 6-7 minutes each side or until cooked through. Serve on sandwich buns (toasted if desired) and top with mayonnaise and sriracha.

Freezer Instructions:

In a small bowl whisk together sesame oil, soy sauce, sriracha sauce, peanut butter, salt, and pepper. In a large bowl combine chicken, carrot, ginger, lime zest, green onion, serrano pepper, and peanut butter mixture. Mix until combined, but do not over mix or sliders will be tough.  Shape into 8 small patties. Heat coconut oil in skillet over medium heat. Cook patties in skillet for 6-7 minutes each side or until cooked through. Cool cooked sliders. Divide among freezer bags, label, and lay flat to freeze. TO SERVE: Reheat sliders in microwave. Serve on sandwich buns (toasted if desired) and top with mayonnaise and sriracha.

Servings: 4

11 Responses to “Thai Chicken Peanut Sliders”

  1. Sandra Boris says:

    OH MY! These were out of this world amazing! Used ground turkey instead of chicken….will be doubling the recipe next time

  2. Joanna L says:

    I used turkey, too, and made them regular burger size. RAVE reviews from hubby! We will probably serve on a salad once as well.

  3. Joanna L says:

    Oh, and I baked them in the oven for 15 min per side at 375 degrees. Turned out great!!

  4. Annette says:

    These were delicious! I used 2 lbs ground chicken (not breast, I thought this would be too dry?) and it made 9 regular burgers and a mini burger for my son. My three year old even helped me peel and shred the carrots and then made sure that I had plenty of carrot in the sliders. I skipped the extra siracha on his, but he enjoyed the little kick in the slider. We topped ours with a slice of provolone cheese, a few leaves of boston lettuce and a slice of tomato, yum!

  5. Joanna L says:

    None of us like this on a bun, but chopped up on a spinach salad with honey balsamic dressing? Absolutely amazing!

  6. Tiggeriffic says:

    Lime zest is in the prose directions but not on the ingredient list. How much? Assuming zest of one lime?

    Thank you!

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