Peanut Butter Chicken Sliders with Sweet Chili Red Cabbage Slaw
Is it just me, or is everything cuter when it’s mini? That’s the concept behind these peanut butter chicken sliders – cuteness + flavor overload! The Asian-style meatballs combine crunchy peanut butter, soy sauce, sesame oil, ginger, and crushed pineapple into an epic bite of tastiness, all sandwiched on a golden brioche bun. And if that wasn’t enough to make you drool? There’s a sweet chili slaw and luscious peanut butter drizzle on here too.
- Yield:6 sliders
- Prep Time:10 minutes
- Cook Time:20 minutes
- Total Time:30 minutes
1 pound extra lean ground chicken
1/4 cup Peanut Butter & Co. Crunch Time (melted) + more for drizzling*
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons crushed pineapple + 1 tablespoon pineapple juice (from can)
3/4 cup whole wheat panko crumbs
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
Cooking spray to grease
6 slider buns (I used brioche)
*I melted another 1/4 cup Peanut Butter & Co. Crunch Time to drizzle on top – use more or less depending on your preference!
For the Sweet Chili Red Cabbage Slaw
1 1/2 cups sliced red cabbage
1/2 cup rice vinegar
1/2 cup water
2 tablespoons sugar
1/2 teaspoon ginger
1 teaspoon red pepper flakes
2 tablespoons ketchup
1 tablespoon cornstarch (sifted)
Heat oven to 400°F. Amply grease baking pan with cooking spray.
In large mixing bowl combine chicken, Peanut Butter & Co. Crunch Time, soy sauce, sesame oil, crushed pineapple, pineapple juice, panko crumbs, ginger, and salt and pepper, mashing with your hands until well combined. Next, with damp hands roll chicken into six even sized balls, transferring each to baking pan as you go.
Spray the tops of each ball with cooking spray, then bake for 20 minutes until golden and cooked through.
While meatballs cook, prepare slaw. In small pot bring rice vinegar and water to a boil over high heat. Once a boil is reached, reduce flame to medium before whisking in sugar, ginger, red pepper flakes, ketchup, and cornstarch. Allow mixture to simmer for 5 minutes, then remove from heat and cool. Once sauce reaches room temperature, combine with cabbage, stirring well.