Best Thai Chicken Slaw Burgers Recipes

THAI CHICKEN & SLAW

Thai Chicken & Slaw image

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

Ingredients

1/2 cup canola oil
1/2 cup white wine vinegar
1/2 cup honey
2 tablespoons minced fresh gingerroot
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1 teaspoon sesame oil
8 boneless skinless chicken thighs (about 2 pounds)
SLAW:
6 cups coleslaw mix
1 cup frozen shelled edamame, thawed
1 medium sweet pepper, chopped
1 tablespoon creamy peanut butter
1/2 teaspoon salt
4 green onions, sliced

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

THAI CHICKEN BURGERS

Thai Chicken Burgers image

Provided by Amanda Hickman

Number Of Ingredients 1

Ingredients

Burgers1 lb ground chicken1 tbsp thai red curry paste1 lime zested and juiced1 tbsp sliced green onion1/2 tsp minced garlic1 tbsp chopped cilantro1/2 tsp ground ginger2 tsp sriracha, optional or to tastesalt and pepper to tasteBroccoli Slaw8 oz. of broccoli slaw1/2 a lime, juiced1/4 cup mayo, or more/less to taste, plain greek yogurt will also work1 tbsp apple cider vinegar1 tbsp sriracha2 tbsp chopped cilantrosalt and pepper to tasteFor servingthin sliced avocado, optionalNaan, lettuce wraps, or buns

Steps:

In a small-medium bowl combine all the ingredients for the slaw and refrigerate until ready to eat.
In a medium mixing bowl combine the ingredients for the Thai burgers - make sure to not over mix. Divide into patties.
- Heat a grill medium high heat. Add a bit of olive oil to a pan or brush onto the grill so the burgers don't stick. Cook the burgers for about 4-6 minutes on each side - or until cooked through.
spray air fryer basket and place chicken burgers in the basket with some room in between. Do not over crowd them, cook in batches if need be. Lightly spray burgers with non-stick spray. Cook at 380 degrees F for 13-15 minutes or until they are cooked through.
Serve burgers on naan bread, buns, or lettuce wraps with avocado and the spicy broccoli slaw. Enjoy!

PAD THAI CHICKEN BURGER

Pad Thai Chicken Burger image

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

3/4 cup coconut milk
1 tablespoon tamarind
3 tablespoons sugar
2 tablespoons peanut butter
2 teaspoons fish sauce
1 tablespoon red curry paste
1 1/2 pounds ground chicken
1 tablespoon fish sauce
3 cloves garlic, chopped
2 shallots, diced
3 teaspoons tamarind
2 tablespoons chopped garlic chives
2 teaspoons salt
6 sesame seed buns
Chinese or napa cabbage
Bean Sprouts

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.