I couldn’t take one more night of chicken! There had to be a better way. Could I possibly find a way to make it interesting? It took the large part of an afternoon to come up with the idea of shredding it and re-forming it into a delicious Asian style patty. It’s the little things that keep me going!
I already had a few chicken breasts baked off. Step 1 was taken care of. I chopped it and threw it in the food processor with a little mayo and sesame oil for just a quick pulse. I then stirred in some minced garlic, fresh chives, cilantro and a touch of sambal olek. Then I formed hamburger style patties and seared. The result – a new and improved chicken. Finally, a chicken dish to look forward to.
Serve this easy dinner straight up with some spicy Sriracha mayo and fresh salad for a perfect, different and light meal.
Asian Chicken Patties with Sriracha Mayo:
3 cups cooked chicken, chopped
¼ cup onion, diced
¼ cup celery, diced
1 clove garlic, minced
1 teaspoon sambal olek
2 teaspoons canola oil
2 teaspoons sesame oil
1/3 cup mayo
3 tablespoons chopped fresh chives
3 tablespoons chopped cilantro
salt and pepper to taste
Sautee onion, celery and garlic in canola oil until translucent. Combine chicken, onion, celery, sesame oil, mayo and sambal olek in a food processor and pulse lightly until ingredients are combined.
Transfer to a bowl and stir in chives, cilantro and salt and pepper. Form into 3 inch patties. In a cast iron or sautee pan add two more teaspoons of oil and cook each side of the patty until golden brown.
¼ cup mayo
1 tablespoon Sriracha
Mix until combined.