Thursday, March 28, 2013
Thai Chicken Burgers
I haven't put any recipes on my blog for awhile. That is because I am going carb free for awhile and it is BORING. Yeah, yeah, I am never hungry, but life is so less fun with out BAKED GOODS. Of course my love for white sugar and processed flour is what got me in the position where I must forgo them. So I will take a break and then slowly work my way back to them as I ALWAYS do. No matter how many times I tell myself I won't. At least this time I haven't gone too far to the dark side.
But cooking veggies and eating salads are kind of boring so I went to the Atkins site and found a recipe to use. They made Spicy Thai Chicken Burgers, but I am not into spicy. No I just made...
Thai Chicken Burgers
1 pound chicken breasts
1/2 cup packed cilantro leaves
2 or 3 green onions, chopped
1 Tablespoon lemon zest
2 teaspoons rice vinegar
1/4 teaspoon garlic powder
1 Tablespoon Splenda (I used it, but it is probably optional)
a smattering, or pinch of cayenne. Or more if you like it!
1 egg white ( I used the white but I don't see why I couldn't just dump in a whole egg!)
1/3 cup canned coconut milk
oil for frying
When I went to the store to buy the ingredients, the chicken breasts were way more expensive than the breasts complete with ribs and skin. I went cheap and bought the whole shebang and trimmed them at home. Just breasts would have been easier!
I cut them in chunks and added them to the food processor. Chop the cilantro leaves, toss the stems into the compost bin. Cut up 2 big or 3 little green onions.
Add them with the lemon zest, vinegar, garlic powder, Splenda (if you use it), red pepper and the egg white to the food processor. Pulse it 6 or 7 times until the chicken is finely ground, but not a paste.
Add the coconut milk and pulse a few more times to mix it all in.
I used a cast iron pan and heated a bit of the oil. I was going to make patties, but then thought about my ice cream scoop. It made the perfect size patty and I didn't have to get my hands all icky.
Cook a few at a time. It took about 3 minutes on each side to get nice and brown and so there was no pink left. You may need to add a bit more oil for the next batch. I froze the extras for an easy meal another day.
Serve on a bed of lettuce with chopped tomatoes and avocado. Or with a side of another vegetable. I added a wee bit of dressing to the salad greens.
Other than the coconut and cilantro, I don't know how Thai this is. But when I serve the rest of the burgers, I think I will make a peanut sauce. Now we're talking Thai!
Tara suggested using the rest of the can of coconut milk to make a Pina Colada. Not a low carb drink, but a GREAT suggestion. Or maybe a curry over vegetables (with NO rice :/) Now I know my next meal!
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Looks good! Hope you get good results with going carb free. Atkins was the only diet that I lost weight on but I got sick so I had to stop. Last year I tried low-glycemic but was gaining weight rather quickly so I stopped.
ReplyDeleteI am going to try these. My girls have been baking lately, which is great. I've found the best way to encourage them to try cooking is, when they look at a recipe, for me to show no interest and express doubt that they could sucessfully produce anything...that sends them straight to the kitchen to prove me wrong.
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