with Slaw
RECIPE SUMMARY
Asian Chicken Sliders with Slaw
Makes 4 Servings: Counts towards 1 Serving Meat, 1/3 cup Vegetables
INGREDIENTS
DIRECTIONS
Preheat the oven to 450ºF. Line a baking sheet with foil.
In a bowl, combine the ground chicken, ginger, green onions, tamari, garlic, and egg whites; stir until just sticking together.
Form the chicken mixture into eight 2-inch balls and flatten into patties of similar size and place on the baking sheet.
Place the patties in the oven and cook for 10 to 20 minutes or until the internal temperature is 165ºF.
While the patties are cooking, thinly slice the cabbage, onion, radishes, and jicama and place in a large bowl.
In a small bowl, combine the rice vinegar, stevia, ginger, chili paste, and tamari; add to the bowl of cabbage and stir to combine.
To serve, wrap the patties and slaw in a lettuce leaf and enjoy.
Ingredients
Directions
Preheat the oven to 450ºF. Line a baking sheet with foil.
In a bowl, combine the ground chicken, ginger, green onions, tamari, garlic, and egg whites; stir until just sticking together.
Form the chicken mixture into eight 2-inch balls and flatten into patties of similar size and place on the baking sheet.
Place the patties in the oven and cook for 10 to 20 minutes or until the internal temperature is 165ºF.
While the patties are cooking, thinly slice the cabbage, onion, radishes, and jicama and place in a large bowl.
In a small bowl, combine the rice vinegar, stevia, ginger, chili paste, and tamari; add to the bowl of cabbage and stir to combine.
To serve, wrap the patties and slaw in a lettuce leaf and enjoy.