Thai Chicken Patties and Spiralized Veggies Bowl with Peanut Sauce
A big bowl of goodness inspired by Thai cuisine made of moist mini chicken patties, fresh + colorful veggies and a delicious peanut dressing.
This post is sponsored by Cruise1st Australia. All opinions are my own and this recipe is ????????????????????????
These little chicken patties have made an appearance on the blog before (here!) but I had to share them again because 1. they’ve been super popular 2. I really like them 3. I want even more people to discover and use my secret trick to keep them extra moist <= are you intrigued? ???? Keep reading!
Because it’s pretty lean, chicken breast can easily be dry and it’s also true when you’re using some to make meatballs or patties. Instead of using more fat or some dairy to keep them moist, I use…grated zucchini! They have a high moisture content and therefore keep the patties super nice and moist. And you’re adding an extra portion of vegetable in your meal without even realizing it (because there’s really no way to tell it’s here!). Isn’t it brilliant?!
These cute mini chicken patties are so perfect served over a big bowl of colorful veggies like bell pepper, red cabbage, carrots and of course, some spiralized zucchini! It’s like you’re eating the rainbow. So pretty and healthy ????
But honestly, my favorite part is the peanut dressing / sauce. I’ve shared it before with these vegan summer rolls and I’m sharing it again because it’s soooo good! It really ties this salad together and I’m sure you’re going to love it too! Enjoy 🙂
Thai Chicken Patties and Spiralized Veggies Bowl
A big bowl of goodness inspired by Thai cuisine made of moist mini chicken patties, fresh + colorful veggies and a delicious peanut dressing. Gluten free.
- 2 large zucchini spiralized into noodles
- 2 red bell pepper spiralized or thinly sliced
- 1/2 purple cabbage spiralized or thinly chopped
- 2 large carrots julienned
- 1 lb / 500 g ground chicken breast
- 1 small zucchini peeled and finely grated (makes about 1/2 cup, packed)
- 1 egg
- 2 scallions stalks green and white, finely chopped
- 1 tbsp packed fresh cilantro chopped
- 2 tsp lime zest about 1/4 medium lime
- the juice of 1/2 lime
- 2 tsp fish sauce
- 2 tsp olive oil more if needed
- 1/3 cup creamy natural peanut butter
- 1 tablespoon soy sauce tamari for gluten free
- 2 tablespoons hoisin sauce
- 2 teaspoons Sriracha sauce more or less to taste
- 1 teaspoon grated ginger optional
- About 1/2 cup hot water to thin more or less depending on preferred consistency
- crushed roasted peanuts
- fresh cilantro leaves
- lime wedges
Start by preparing the veggies. Using a Spiralizer, cut the zucchini into noodles and "chop" the bell peppers and the cabbage. Cut the carrots into julienne strips (I use a mandoline slicer for that but you can use a sharp knife too). Set aside while you prepare the patties and the sauce.
Prepare the chicken patties. In a bowl, add ground chicken, grated zucchini, egg, scallions, cilantro, lime zest and juice, and fish sauce. Using your hands, mix until thoroughly combined.
Heat some olive oil in a large non-stick skillet over medium-high heat. Using your wet hands, form small balls (I used a standard ice cream scoop and got about 18 mini-patties). Add them to the hot skillet, making sure you don't overcrowd the skillet and have plenty of room to flip them. Reduce heat to medium-low and cook for 2 minutes. Flip patties and cook for another 2 minutes. You want to cook them gently, so they are brown on the outside and cooked all the way through inside. Remove from the skillet and set aside. Repeat with remaining patties, adding olive oil if needed.
While the patties are cooking, prepare the sauce. Combine all the sauce ingredients in a small bowl, adding water gradually until you reach the perfect consistency. Set aside.
In four bowls, arrange prepared veggies, top with a few patties, drizzle with peanut sauce and top with fresh cilantro and crushed peanuts. Serve immediately.
MAKE AHEAD TIPS: you can make the patties ahead, refrigerate them for 2-3 days or freeze them. You can also cut all the veggies the day before and store them separately from the patties and the dressing. Assemble when you're ready to eat.
For more delicious Asian recipes, check out Cruise1st Australia’s blog post here!