A few months back, I heard about a contest for Saucy Mama products. Sadly, they weren’t available in my neck of the
woods palm trees. You know what happened? I got some- yep, mamas are nice, especially the saucy ones. Tee-hee.
So, she makes some really tasty dressings, sauces and mustard-but my absolute favorite was this:
For the contest, we wee prompted to create a recipe with 5 ingredients or less. Fab with Five, catchy, huh?!
I’m screwed if the buns count. :p
Now, before you go thinking that these are going to be dry, no way- the sauce and the Panko bind in with the meat and give it this wonderful tender, moist texture. Yum.
I cooked mine in a bit of toasted sesame oil on a non stick skilltet. You could grill them.. but I am not sure if they will stick, since there is a lot of starch. Just a warning. 😉
|Asian chicken sliders||
- 2 boneless skinless chicken breasts
- 1/4 c Sauce Mama Sweet Heat sauce
- 1 scallion, sliced
- 1/2 c Panko bread crumbs
- optional, for topping:
- 1/2 c finely shredded cabbage/cole slaw mix
- salt/pepper (if needed-I didn’t)
- In a food processor, pulse the chicken breasts until they are finely ground.
- Mix in the sauce, onion, and bread crumbs.
- Shape into small patties, and cook over med-high heat in a nonstick skillet that has been lightly coated with toasted sesame oil
- Cook 3-4 minutes per side, set aside.
- Optional: cook cabbage in same skillet, 1-2 minutes, or until wilted.
- Serve on slider rolls, with a brushing of extra sauce.