Ginger Thai chicken patties take the boredom out of chicken dinners. With authentic flavors that are delicious for the whole family, it’s set to become a new favorite.
Like many of you, I usually have boneless, skinless chicken breasts in the freezer. They get pulled out for dinner about twice a week. I sometimes get bored with the same old recipes for this staple ingredient.
I took on the challenge of creating something different for these little bird breasts! Que my ginger Thai chicken patties that use simple ingredients to make a fast, flavorful dinner.
Ginger and a little fish sauce gave this dish authentic flavor. You don’t need any specialty spices or fresh lemongrass! Keeping it real here folks. Fish sauce is easy to find at the grocery store. It’s is near other Asian ingredients. I like to get the low-sodium versions so I’m more in control of the seasoning, however, regular works well too.
The great thing about this recipe is that you can use whole, boneless, skinless chicken breasts. Something I already have on hand. I blend them in a food processor to become like ground chicken. You can certainly use ground chicken here. I simply don’t keep it in the freezer all the time.
Keep reading to find out what the secret sauce is for my Ginger Thai Chicken Patties!
I really like this food processor. If you don’t already have one, I’d suggest this honey. It’s the perfect size for my NY apartment, while still being big enough to blend my pie crusts, and hold a decent batch of pesto or hummus.
These little patties are done in about 8 minutes. I use the high heat of the broiler to get them cooked quickly. If you can’t get your oven rack 4-inches from the broiler, it could just take a few minutes longer to cook. Yours might not get as golden brown as mine. (This was the case with my mother’s oven, so I make that note). The patties are still cooked through, and delicious without the browning.
Here’s the secret sauce! The big reveal…it’s store-bought sweet chili sauce! The easiest thing you can imagine, and so perfect with the ginger Thai chicken patties. Squeeze a little lime on the patties, dip in the sauce and you will think you’re in heaven. Kids will have a great time dipping their dinner in the sweet sauce.
Ginger Thai Chicken Patties
- 1 small onion roughly chopped
- 1 clove garlic
- 2 teaspoon grated fresh ginger
- 1 green chile or jalapeno seeded
- 4 (1 ¾ lbs total) boneless, skinless chicken breasts, cut into pieces
- ½ cup cilantro leaves
- 2 tablespoon low-sodium fish sauce
- 2 egg whites
- ½ cup plain bread crumbs
- Sweet chili sauce
- Lime wedges
- Combine onion, garlic, ginger and chile in a food processor and pulse until finely chopped. Add chicken, cilantro and fish sauce and pulse until well blended but not quite pureed. Transfer to a bowl and stir in egg whites and bread crumbs.
- Heat broiler to high with rack 4 inches from heat. Line 2 baking sheets with foil and lightly coat with cooking spray. Coat hands with cooking spray and shape 24 patties, about ½ inch thick; place on baking sheets.
- Broil each batch until patties are lightly browned, about 4 min, then turn patties over and broil 4 min more.Swerve with chili sauce and lime wedges.
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Recipe by Tara Teaspoon. Food Stylist Anne Disrude. Prop Stylist Randi Brookman Harris. Photography by Hallie Burton. Originally published in LHJ 09/10.