Thai Chicken Slaw Burgers Recipes
THAI CHICKEN & SLAW
This recipe is foolproof and well worth the prep time. Kids love the sweetness of the honey, and I serve the slaw on the side so my vegetarian friends can enjoy it, too.-Karen Norris, Philadelphia, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a bowl or shallow dish. Add chicken and turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade., Preheat oven to 350°. Drain chicken, discarding marinade from the bowl. Place chicken in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until a thermometer reads 170°, 30-40 minutes., Meanwhile, place coleslaw mix, edamame and pepper in a large bowl. Add peanut butter and salt to reserved marinade; whisk until blended. Pour over coleslaw mixture; toss to coat. Refrigerate until serving., Serve chicken with slaw. Sprinkle with green onions.
Nutrition Facts : Calories 326 calories, Fat 18g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 171mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
PAD THAI CHICKEN BURGER
Steps:
- Heat outdoor grill to medium-high or indoor grill to 325 degrees F.
- Peanut sauce: Place coconut milk in saucepan and bring to a near boil (but not boiling). Add remaining ingredients. Simmer until well blended.
- Mix chicken, fish sauce, garlic, shallots, sugar, tamarind, garlic chives, and salt in a bowl. Shape into 4 patties. Grill burgers approximately 4 to 5 minutes on each side or until juices run clear when pierced. Place each burger on a sesame seed bun with Chinese cabbage and bean sprouts. Spread peanut sauce on the bun and serve.
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