Wednesday, May 16, 2007

Garlic Chicken Burgers (My Fit-to-be-Thaid Burgers)with Lo Mein Edemame Salad

This recipe has a definate oriental flair. To 1 lb. of ground chicken add 1/3C garlic chili paste, 2T fish sauce, 1/8t sesame oil, and 2T peanut butter and a chopped green onion. Mix well and refrigerate for a couple hours to allow the flavors to meld. Form into patties (3 or 4) and grill until the chicken is cooked through. While the chicken is cooking, boil a package of lo main noodles and add 3/4C edemame when the noodles are done. Drain and, while the noodles are still hot, dress with 1/4C olive oil, 3T rice wine vinegar, 1/8t sesame oil and a dash of soy. Garnish with chopped cilantro and chopped green onion. We made a sauce for the chicken by mixing 1C sour cream with 1/4C soy sauce. Actually, we made the noodles well in advance and served the salad cold. A nice patio meal with a bottle of chilled white wine.



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