Chicken Satay Burger & Asian Slaw
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| Tue, 05-06-2008 - 7:45am |
Vegetable oil cooking spray
3 tbsp natural peanut butter
4 tsp rice (or apple cider) vinegar
4 tsp reduced-sodium soy sauce
2 tsp finely chopped ginger
1 clove garlic, finely chopped
1 lb ground white-meat chicken
1 small red onion, grated
1/4 cup fresh cilantro, finely chopped
1/2 tsp salt
2 whole-wheat burger buns
Coat grill with cooking spray; heat on high. Mix peanut butter, vinegar, soy sauce, ginger and garlic in a bowl. Set aside. Mix chicken, onion, cilantro and salt in another bowl; make four 4-inch patties; coat both sides with cooking spray. Grill burgers 7 to 8 minutes, turning once halfway through, until no longer pink in the center. Place burgers on buns; top with sauce. Serve with Asian Slaw (below).
The dish 395 calories per burger, 23 g fat (1.7 g saturated), 2.4 g fiber, 19.4 g carbs, 26.2 g protein
Asian Slaw
4 cups shredded red cabbage
2 cups shredded napa cabbage
1/2 cup shredded carrot
2 tbsp seasoned rice vinegar
2 tbsp low-sodium soy sauce
1 tsp toasted sesame oil
1 tbsp toasted sesame seeds
Combine cabbages and carrot in a bowl. Whisk vinegar, soy sauce, oil and sesame seeds, then toss with vegetables. Marinate 15 minutes before serving.


