In a bowl, whisk together sesame 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 on each
side or until cooked through. Serve on sandwich buns
(toasted if desired) and top with mayonnaise and sriracha.
FREEZER COOKING-
In a bowl, whisk together sesame 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 on each
side or until cooked through. Cool cooked sliders. Divide
among freezer bags, label, and lay flat to freeze.
Originally Submitted
1/8/2016
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