Simple Thai Chicken Patties

Here are my Thai chicken patties, served over fresh veggie noodles and topped with a creamy peanut sauce that’s sweet, spicy, and totally addictive.

These patties have become a weeknight staple at our house because they come together so quickly but taste like something special. The kids love dipping them in extra peanut sauce, and I love that I’m sneaking in tons of vegetables without anyone complaining.

What Kind of Ground Chicken Should I Use?

For these Thai chicken patties, ground chicken breast is your best bet since it’s leaner and holds together nicely when formed into patties. That said, if you can only find regular ground chicken (which includes both dark and white meat), that’ll work too – it’ll just be a bit juicier and have slightly more fat. Some grocery stores grind their chicken fresh at the meat counter, so don’t hesitate to ask if you don’t see it in the pre-packaged section. Just make sure your ground chicken is fresh and hasn’t been sitting in your fridge for more than a day or two before cooking, as it can spoil faster than other ground meats.

Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make based on what you have:

• Ground chicken breast: Ground turkey works great here as a substitute. You can also use ground pork for a richer flavor, though it will change the overall taste a bit.
• Spiralized vegetables: Don’t have a spiralizer? Just thinly slice all the veggies with a knife or use a vegetable peeler to make ribbons. The texture will be slightly different but still tasty.
• Fish sauce: If you don’t have fish sauce, use soy sauce instead. Add a tiny squeeze of lime juice to mimic that salty, tangy flavor fish sauce brings.
• Peanut butter: Almond butter or cashew butter work as alternatives if you have a peanut allergy. For nut-free options, try sunflower seed butter, though the flavor will be different.
• Hoisin sauce: In a pinch, mix together 2 tablespoons soy sauce with 1 tablespoon honey and a dash of garlic powder to replace the hoisin.
• Fresh cilantro: Not a cilantro fan? Fresh basil or mint make good substitutes and keep that fresh, herby flavor going.
• Sriracha: Any hot sauce you like will work here – just adjust the amount based on how spicy your preferred sauce is.

Watch Out for These Mistakes While Cooking

The biggest mistake when making these patties is not squeezing out excess moisture from the grated zucchini, which can make your patties fall apart in the pan – after grating, wrap the zucchini in a clean kitchen towel and squeeze hard until no more liquid comes out.

Another common error is cooking the patties over heat that’s too high, which burns the outside before the chicken cooks through, so keep your heat at medium-low and give them time to cook gently for about 4-5 minutes total.

To keep the patties from sticking and breaking, make sure your oil is hot before adding them to the pan, and resist the urge to flip them too early – wait until they naturally release from the pan.

Finally, if your peanut sauce seems too thick or pasty, add the hot water gradually one tablespoon at a time until it reaches a pourable consistency that coats the back of a spoon.

What to Serve With Thai Chicken Patties?

These Thai chicken patties are already packed with flavor, so they pair really well with something fresh and light on the side. A simple cucumber salad with rice vinegar and a sprinkle of sesame seeds is perfect for balancing out the rich peanut sauce. You could also serve them over jasmine rice or cauliflower rice if you want something more filling, or wrap them in butter lettuce leaves for a fun, hands-on meal. If you’re feeding a crowd, set out some extra lime wedges, sliced jalapeños, and pickled vegetables so everyone can customize their plate.

Storage Instructions

Store: Keep your cooked Thai chicken patties in an airtight container in the fridge for up to 4 days. I like to store the patties separately from the veggie noodles and peanut sauce so everything stays fresh and doesn’t get soggy. The sauce keeps well in a jar for about a week.

Freeze: These patties are great for freezing! Let them cool completely, then freeze them on a baking sheet before transferring to a freezer bag for up to 3 months. You can also freeze uncooked patties the same way, which makes for super easy weeknight dinners.

Serve: Thaw frozen patties in the fridge overnight, then reheat them in a skillet over medium heat with a little oil until warmed through. You can also microwave them, but the skillet gives you a better crispy exterior. Make fresh veggie noodles when you’re ready to serve for the best texture.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-105 g
• Fat: 65-80 g
• Carbohydrates: 90-110 g

Ingredients

For the chicken patties:

• 1 lb ground chicken
• 1 large egg
• 3 scallions (finely sliced into 1/8-inch rounds)
• 2 tbsp cilantro (finely chopped for better distribution)
• 2 tsp lime zest
• 1 tbsp lime juice (freshly squeezed)
• 1 tbsp fish sauce
• 1 clove garlic (finely minced)
• 2 tsp olive oil

For the vegetables:

• 3 zucchini (spiralized into long noodles)
• 2 red peppers (thinly sliced into 2-inch strips)
• 1/2 small head red cabbage (thinly shredded)
• 2 carrots (julienned)

For the peanut sauce:

• 1/3 cup creamy peanut butter
• 1 1/2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tsp sriracha
• 1 1/2 tsp ginger (finely grated)
• 1/2 tsp toasted sesame oil
• 1/3 cup water (added gradually to reach desired consistency)

For the garnish:

• 1/4 cup crushed peanuts
• Fresh cilantro leaves
• 1 lime (cut into wedges)

Step 1: Prepare the Mise en Place and Vegetables

• 3 zucchini
• 2 red peppers
• 1/2 small head red cabbage
• 2 carrots
• 1 clove garlic
• 2 tbsp cilantro
• 3 scallions
• 1 1/2 tsp ginger
• 2 tsp lime zest
• 1 tbsp lime juice

Start by preparing all your vegetables since they require the most knife work and can be done while you assemble other components.

Spiralize the zucchini into long noodles, thinly slice the red peppers into 2-inch strips, finely shred the red cabbage, and julienne the carrots.

Set all vegetables aside in separate piles.

Mince the garlic, finely chop the cilantro, slice the scallions into thin rounds, grate the ginger, and zest and juice the lime.

Having everything prepped and ready will make the patty assembly quick and efficient.

Step 2: Mix and Form the Chicken Patties

• 1 lb ground chicken
• 1 large egg
• 1 clove garlic
• 3 scallions
• 2 tbsp cilantro
• 2 tsp lime zest
• 1 tbsp lime juice
• 1 tbsp fish sauce

In a bowl, combine the ground chicken, egg, minced garlic, scallions, chopped cilantro, lime zest, lime juice, and fish sauce.

Mix gently with your hands until just combined—don’t overmix or the patties will become tough.

Form the mixture into small, compact patties about 2 inches in diameter and roughly 1/2-inch thick.

I like to wet my hands slightly between patties to prevent sticking and ensure they hold together nicely during cooking.

Step 3: Cook the Chicken Patties

• 2 tsp olive oil
• chicken patties from Step 2

Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Carefully place the formed patties into the hot oil and immediately reduce the heat to medium-low.

Cook for 2 minutes on the first side without moving them, then gently flip each patty and cook for another 2 minutes until golden and cooked through.

The patties should be lightly browned on both sides and internal temperature should reach 165°F.

Transfer to a plate and keep warm.

Step 4: Prepare the Peanut Sauce

• 1/3 cup creamy peanut butter
• 1 1/2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tsp sriracha
• 1 1/2 tsp ginger
• 1/2 tsp toasted sesame oil
• 1/3 cup water

While the patties cook or immediately after, make the sauce.

In a bowl, whisk together the creamy peanut butter, soy sauce, hoisin sauce, sriracha, grated ginger, and toasted sesame oil.

Add the water gradually, stirring constantly, until you reach your desired consistency—the sauce should be pourable but not too thin.

I prefer a sauce that’s thick enough to coat the vegetables but still drizzles smoothly, so I usually add the water in small amounts and taste as I go.

Let the sauce sit for a moment so flavors can meld.

Step 5: Assemble and Serve

• vegetables from Step 1
• chicken patties from Step 3
• peanut sauce from Step 4
• 1/4 cup crushed peanuts
• Fresh cilantro leaves
• 1 lime

Divide the prepared vegetables between serving bowls, starting with the spiralized zucchini as a base, then adding the red peppers, shredded cabbage, and julienned carrots.

Arrange 2-3 warm chicken patties from Step 3 on top of each vegetable bed.

Pour the peanut sauce from Step 4 generously over the patties and vegetables.

Finish each bowl with a generous sprinkle of crushed peanuts and fresh cilantro leaves.

Serve immediately with lime wedges on the side for squeezing over the top.

Simple Thai Chicken Patties

Delicious Simple Thai Chicken Patties recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 1300

Ingredients Method

Ingredients

  

For the chicken patties

• 1 lb ground chicken
• 1 large egg
• 3 scallions (finely sliced into 1/8-inch rounds)
• 2 tbsp cilantro (finely chopped for better distribution)
• 2 tsp lime zest
• 1 tbsp lime juice (freshly squeezed)
• 1 tbsp fish sauce
• 1 clove garlic (finely minced)
• 2 tsp olive oil

For the vegetables

• 3 zucchini (spiralized into long noodles)
• 2 red peppers (thinly sliced into 2-inch strips)
• 1/2 small head red cabbage (thinly shredded)
• 2 carrots (julienned)

For the peanut sauce

• 1/3 cup creamy peanut butter
• 1 1/2 tbsp soy sauce
• 2 tbsp hoisin sauce
• 2 tsp sriracha
• 1 1/2 tsp ginger (finely grated)
• 1/2 tsp toasted sesame oil
• 1/3 cup water (added gradually to reach desired consistency)

For the garnish

• 1/4 cup crushed peanuts
• Fresh cilantro leaves
• 1 lime (cut into wedges)

Method

 

1. Start by preparing all your vegetables since they require the most knife work and can be done while you assemble other components. Spiralize the zucchini into long noodles, thinly slice the red peppers into 2-inch strips, finely shred the red cabbage, and julienne the carrots. Set all vegetables aside in separate piles. Mince the garlic, finely chop the cilantro, slice the scallions into thin rounds, grate the ginger, and zest and juice the lime. Having everything prepped and ready will make the patty assembly quick and efficient.
2. In a bowl, combine the ground chicken, egg, minced garlic, scallions, chopped cilantro, lime zest, lime juice, and fish sauce. Mix gently with your hands until just combined—don't overmix or the patties will become tough. Form the mixture into small, compact patties about 2 inches in diameter and roughly 1/2-inch thick. I like to wet my hands slightly between patties to prevent sticking and ensure they hold together nicely during cooking.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the formed patties into the hot oil and immediately reduce the heat to medium-low. Cook for 2 minutes on the first side without moving them, then gently flip each patty and cook for another 2 minutes until golden and cooked through. The patties should be lightly browned on both sides and internal temperature should reach 165°F. Transfer to a plate and keep warm.
4. While the patties cook or immediately after, make the sauce. In a bowl, whisk together the creamy peanut butter, soy sauce, hoisin sauce, sriracha, grated ginger, and toasted sesame oil. Add the water gradually, stirring constantly, until you reach your desired consistency—the sauce should be pourable but not too thin. I prefer a sauce that's thick enough to coat the vegetables but still drizzles smoothly, so I usually add the water in small amounts and taste as I go. Let the sauce sit for a moment so flavors can meld.
5. Divide the prepared vegetables between serving bowls, starting with the spiralized zucchini as a base, then adding the red peppers, shredded cabbage, and julienned carrots. Arrange 2-3 warm chicken patties from Step 3 on top of each vegetable bed. Pour the peanut sauce from Step 4 generously over the patties and vegetables. Finish each bowl with a generous sprinkle of crushed peanuts and fresh cilantro leaves. Serve immediately with lime wedges on the side for squeezing over the top.