Thai Chicken Peanut Sliders

Let's Cook

Ingredients

4 servings
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Soy Sauce
  • 2 teaspoons Sriracha Sauce, #1
  • 3 tablespoons Peanut Butter, Natural
  • ⅛ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • 1 ½ pounds Ground Chicken
  • ⅔ cups grate Carrot
  • ½ teaspoons peel and mince Ginger, Fresh
  • 1 teaspoon zest Lime
  • ⅛ cups dice Green Onion (Scallion)
  • 1 tablespoon seed and dice Serrano Pepper
  • 1 tablespoon Coconut Oil
  • 8 individual Slider Buns (serving day)
  • 8 tablespoons Mayonnaise (serving day)
  • 8 teaspoons Sriracha Sauce, #2 (serving day)

Freezer Containers

  • 1 Gallon Freezer Bag

Directions

In a small bowl whisk together seame oil, soy sauce, sriracha sauce #1, 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 overmix or sliders will be tough. Shape into equal sized 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.

Freezing Directions

In a small bowl whisk together seame oil, soy sauce, sriracha sauce #1, 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 overmix or sliders will be tough. Shape into equal sized 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.

Serving Day Directions

Reheat sliders in microwave. Serve on sandwich buns (toasted if desired) and top with mayonnaise and sriracha.

Nutritional Information

Not Available

About This Recipe

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies led Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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