Asian chicken sliders

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:

It’s perfect. I think I could drink it with a straw if that were socially acceptable. Hey… I could add a splash to tomato juice, couldn’t I? Hmmm there’s a thought.

For the contest, we wee prompted to create a recipe with 5 ingredients or less. Fab with Five, catchy, huh?!


Chicken breast, panko crumbs, Saucy Mama Sweet Heat, scallions.

I’m screwed if the buns count.  :p

Because I also topped the sliders with a bit of lightly sauted cabbage.

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
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
  • 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)
  1. In a food processor, pulse the chicken breasts until they are finely ground.
  2. Mix in the sauce, onion, and bread crumbs.
  3. Shape into small patties, and cook over med-high heat in a nonstick skillet that has been lightly coated with toasted sesame oil
  4. Cook 3-4 minutes per side, set aside.
  5. Optional: cook cabbage in same skillet, 1-2 minutes, or until wilted.
  6. Serve on slider rolls, with a brushing of extra sauce.



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