Ingredients
- 1½ lbs. boneless chicken breasts, cubed
- 1 clove garlic, minced
- 1 tsp. fresh grated ginger
- 6 oz. water chestnuts, sliced
- ⅔ cup chopped green onion
- 2 Tbsp. low-sodium soy sauce
- 2 tsp. minced jalapeño
- 2 Tbsp. chopped fresh cilantro
- 2 tsp. vegetable oil
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Instructions
- Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl.
- Add water chestnuts, garlic, green onion, soy sauce, and jalapeño to processor and pulse until finely chopped. Stir into chicken with cilantro and salt.
- Form mixture into 18 (2") patties.
- Heat oil in a large skillet over medium heat until hot. Working in batches, cook patties until golden and cooked through (3-5 minutes per side).