Asian Chicken Patties with Sriracha Mayo

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:

Serves 4

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.

Sriracha  Mayo:

¼ cup mayo

1 tablespoon Sriracha

Mix until combined.