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.
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.
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.
Thai Chicken Patties and Spiralized Veggies Bowl https://www.notenoughcinnamon.com/thai-chicken-patties-and-spiralized-veggies-bowl-with-peanut-sauce/