Protein-Packed Spicy Chicken Veggie Patties
For an easy lunch, I’m making these protein-packed Chicken Veggie Patties with a special spicy-tangy dipping sauce. It’s a busy week, and I need something that will satisfy me in 20 minutes. High in protein and fiber, they’re healthy, delicious, and so easy to make. Perfectly crispy outside, juicy and spicy inside, with the slight crunch of veggies. These patties keep in both the fridge and freezer super well, so they’re perfect for meal prepping or freezing ahead of time.
Birthday Celebration Week with Healthy Quick Lunches
It’s Dom’s birthday this week, so this week will be full of celebrations and feasts. So, before we have a full day of feasting prep, I decide to make myself a quick and healthy lunch. To increase my fiber intake, I’ve been obsessed with sneaking veggies into my recipes. Let me tell you, these chicken patties are my new go-to. They’re easy to make in 20 minutes, and so easy to make in bulk. I made this chicken recipe once and had to make it again the very next week. They are that good!
Chicken Patty Ingredients
- 6 pieces chicken thighs boneless, skinless
- 1 carrot chopped
- 3 stalks green onion chopped
- 1 Jalapeno chopped
- 2 Thai red chili chopped
- 1/2 cup sweet corn
- 1 Egg
- 1 tbsp Vegetarian Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tsp black pepper
- 2 tbsp Corn Starch
Spicy Tangy Dipping Sauce
- 1/8 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp jalapeño chopped
- 1 tsp Thai red chili chopped
- 1 tsp sesame seeds
Ground Chicken
I like making my own ground chicken, because I can control how much I use and choose what parts to use. For this recipe, I’m using i like to use boneless and skinless chicken thighs to make them extra juicy and tender. You can use chicken breast instead, but keep in mind that your patties might not have as much moisture.
To make things super easy, I blend up the ground chicken in the food processo. However, if you love that slightly chunky texture of hand-chopped ground chicken, you can also do that instead.
Add Your Favorite Vegetables
This patty recipe is packed with veggies! Today, I added carrots, green onion, jalapeños, corn, and Thai Red Chili, and corn. But, my trick for this recipe is that you can literally use ANY vegetables you have on hand. It’s the ultimate fridge cleaner recipe! All you have to do is make sure they’re chopped up, and they’ll be a great addition.
If spicy is not your thing, or if you’re cooking for kids, skip the jalapeño and Thai Red Chili and use bell peppers instead.
How To Make Chicken Patties
- Chop up carrots, jalapeño, Thai red chili, and green onion.
- Blend chicken thighs in the food processor into ground chicken.
- In a big bowl mix together ground chicken, green onion, carrots, jalapeno, sweet corn, Thai red chili, and egg.
- Add vegetarian oyster sauce, soy sauce, black pepper and corn starch to hold it all together.
- Give everything a good mix until well combined.
- Form the paste into an individual patty, around 3-4 tbsp per portion.
- Pan fry the patties on medium heat for around 4 to 5 minutes on each side or until they’re golden and crispy on the outside.
What To Eat with Your Chicken Patties
You can totally enjoy these chicken patties on their own but I love dipping them in sauce. You can try a creamy sauce like my green sauce from my Taiwanese Fried Wings recipe. Or, try ketchup or a sweet and sour sauce for a less spicy contrast.
Of all the dipping options, I love to make my own spicy-tangy dipping sauce. To make this super easy sauce, just mix soy sauce, rice vinegar, sesame oil, jalapeño, Thai chili and sesame seeds. It is so simple but packed with so much flavor.
Reheating Your Chicken Patties
These little chicken veggie nuggets are actually the perfect food for meal prep. To store these patties, you can put them in freezer bags or an air-tight container after pan-frying and letting them cool. They can be stored in the fridge for 2-3 days, or in the freezer for up to 2 months.
These actually reheat so well! Just pop them in the air fryer, microwave, or frying pan until crispy. They’ll be just as good as when you first made them.
More Easy Ways to Sneak Veggies Into Your Meal!
Protein Packed Spicy Chicken Veggie Patties
By Tiffy Cooks
Equipment
Ingredients
- 6 pieces chicken thighs boneless, skinless
- 1 carrot chopped
- 3 stalks green onion chopped
- 1 Jalapeno chopped
- 2 Thai red chili chopped
- 1/2 cup sweet corn
- 1 Egg
- 1 tbsp Vegetarian Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tsp black pepper
- 2 tbsp Corn Starch
Spicy Tangy Dipping Sauce
- 1/8 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp jalapeño chopped
- 1 tsp Thai red chili chopped
- 1 tsp sesame seeds
Instructions
- Chop up carrots, jalapeño, Thai red chili, and green onion.
- Blend chicken thighs in the food processor into ground chicken.
- In a big bowl mix together ground chicken, green onion, carrots, jalapeno, sweet corn, Thai red chili, and egg.
- Add vegetarian oyster sauce, soy sauce, black pepper and corn starch to hold it all together.
- Give everything a good mix until well combined.
- Form the paste into an individual patty, around 3-4 tbsp per portion.
- Pan fry the patties on medium heat for around 4 to 5 minutes on each side or until they’re golden and crispy on the outside.
These were very tasty. The ratio of veggies to meat was to our liking as was the seasoning. Easy, quick and very tasty!
Delicious recipe! I used 3 lbs. of ground chicken from Sam’s and it turned out great. My husband, toddler and ate them up!