• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Not Enough Cinnamon
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPES
  • SUBSCRIBE
  • ABOUT
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Thai Chicken Patties and Spiralized Veggies Bowl with Peanut Sauce

    Thai Chicken Patties and Spiralized Veggies Bowl with Peanut Sauce

    Published on Jan 18, 2018 · Last updated on Aug 24, 2021 ·

    204 shares
    Jump to Recipe
    Thai Veggie Bowl with Thai Chicken Patties and Peanut Sauce

    A big bowl of goodness inspired by Thai cuisine made of moist mini Thai chicken patties, fresh, colorful veggies, and a delicious sweet and spicy peanut sauce. 

    A Thai veggie bowl with spiralized veggies and mini Thai chicken patties drizzled with peanut sauce

    This post is sponsored by Cruise1st Australia. All opinions are my own.

    These little Thai 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 your chicken patties extra moist.

    Are you intrigued? Keep reading!

    Wanna know my secret ingredient for extra moist Thai chicken patties?

    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 chicken 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 chicken patties super nice and moist. And you're adding an extra portion of vegetable to your meal without even realizing it (because there's really no way to tell it's here!).

    Isn't it brilliant?!

    overhead shot of a Thai-inspired veggie bowl with spiralized veggies and mini Thai chicken patties

    These cute mini Thai chicken patties are so perfect served over a big bowl of colorful veggie noodles. I went with 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!

    The sweet and spicy Thai peanut sauce really ties this salad together and I'm sure you're going to love it, too! Enjoy 🙂

    Tips for meal prepping:

    You can make the Thai chicken 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.

    close-up of a Thai veggie bowl with veggie noodles and mini Thai chicken patties drizzled with peanut sauce

    If you tried these Thai Chicken Patties Veggie Bowls, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!

    Thai Veggie Bowl with veggie noodles and mini Thai chicken patties drizzled with homemade peanut sauce
    5 from 1 vote
    Print

    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. Naturally gluten-free.

    Course Main Course, Salad
    Cuisine American, Asian
    Keyword gluten-free, healthy, Thai
    Prep Time 30 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Servings 4 people
    Calories 436 kcal
    Author Marie

    Ingredients

    Veggies

    • 2 large zucchini spiralized into noodles
    • 2 red bell pepper spiralized or thinly sliced
    • ½ purple cabbage spiralized or thinly chopped
    • 2 large carrots julienned

    Chicken Patties

    • 1 lb ground chicken breast 500 g
    • 1 small zucchini peeled and finely grated (makes about ½ cup, packed)
    • 1 egg
    • 2 scallions green and white, finely chopped
    • 1 tbsp packed fresh cilantro chopped
    • 2 tsp lime zest about ¼ medium lime
    • ½ lime juiced
    • 2 tsp fish sauce
    • 2 tsp olive oil more if needed

    Peanut Dressing

    • ⅓ 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 ½ cup hot water to thin more or less depending on preferred consistency

    Toppings

    • crushed roasted peanuts
    • fresh cilantro leaves
    • lime wedges

    Instructions

    Veggies

    1. 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.

    Chicken Patties

    1. 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.
    2. 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. 

    3. 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. 

    4. Remove from the skillet and set aside. Repeat with remaining patties, adding olive oil if needed.

    Peanut Dressing

    1. 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.

    Platting

    1. 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.

    Recipe Notes

    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. 

    Nutrition Facts
    Thai Chicken Patties and Spiralized Veggies Bowl
    Amount Per Serving
    Calories 436 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 5g31%
    Cholesterol 138mg46%
    Sodium 915mg40%
    Potassium 1643mg47%
    Carbohydrates 27g9%
    Fiber 7g29%
    Sugar 16g18%
    Protein 31g62%
    Vitamin A 8540IU171%
    Vitamin C 166.8mg202%
    Calcium 114mg11%
    Iron 3.5mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

    For more delicious Asian recipes, check out Cruise1st Australia's blog post here!

    « Mexican Quinoa Casserole
    Healthy Orange Poppy Seed Muffins with Vanilla Glaze {Gluten Free} »
    204 shares
     

    Don't miss out on the good stuff!

    Sign up below to receive our weekly recipe digest. No spam, only the good stuff!

    Thank you for subscribing!

    Reader Interactions

    Comments

    1. pa

      January 19, 2018 at 2:07 am

      This looks absolutely delicious! I'm pinning so I can try it soon! I can't wait!

      • Marie

        January 20, 2018 at 2:27 pm

        Yay I hope you love it Patty!

    2. Hope

      January 19, 2018 at 3:35 am

      This looks like my kind of dinner - healthy and full of flavour! I love the addition of the grated zucchini to keep the patties moist!

      • Marie

        January 20, 2018 at 2:31 pm

        So glad you like this recipe Hope, thank you!

    3. Sandi

      January 19, 2018 at 4:03 am

      What a fun new recipe idea to try. I love how creative you are 🙂

      • Marie

        January 20, 2018 at 2:30 pm

        Aww thank you Sandi!

    4. Teri Stephens

      January 19, 2018 at 4:11 am

      This recipe looks addictive, like something I could just dig into and not stop. The combo of flavors in this is insane.

      • Marie

        January 20, 2018 at 2:32 pm

        hahah go ahead, this one's actually good for you! 😉

    5. Chichi

      January 19, 2018 at 5:24 am

      I love the fact that you used peanuts in this recipe. I love peanuts. Would definitely love this. Thanks

      • Marie

        January 20, 2018 at 2:29 pm

        Thanks Chichi! I can't resist peanuts!

    6. Mandurah

      May 10, 2018 at 11:24 pm

      This recipe is too good. Thanks for sharing this awesome recipe.

    7. SY

      November 17, 2018 at 8:09 pm

      This was yummy and healthy, great way to up your veggie intake. I added too much zucchini to the chicken though so my mixture was too wet, added panko for a quick and perfect fix.

      • Marie

        November 18, 2018 at 11:25 am

        Happy to hear you liked them and they turned out great for you! 🙂

    Primary Sidebar

    Footer

    About

    • About
    • Contact
    • Work with me
    • Subscribe
    • Privacy Policy

    Recipes

    • Main Dishes
    • Breakfast / Brunch
    • Salads
    • Chicken Recipes
    • Healthy Desserts
    • View All Recipes

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2012-2020 Not Enough Cinnamon. All rights reserved.