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Teriyaki Chicken Sliders with Napa Cabbage Slaw

Prep: 20 minutes
Grill: 7 minutes · Serves: 4


1 green onion, thinly sliced (about 2 tablespoons)
1 small carrot, shredded (about 1/2 cup)
1/4 red bell pepper, thinly sliced (about 1/4 cup)
3/4 cup thinly sliced Napa cabbage
2 tablespoons hoisin sauce
1 package (1 pound) ground chicken
1/2 cup chopped drained water chestnuts
2 tablespoons teriyaki sauce
1/4 teaspoon crushed red pepper flakes
Schnucks nonstick cooking spray
8 Schnucks half size white or wheat buns or white house dinner rolls, split

1. In small bowl, toss onion, carrot, bell pepper, cabbage and hoisin sauce.

2. Prepare grill for direct grilling over medium heat. In medium bowl, gently mix ground chicken, water chestnuts, teriyaki sauce and red pepper flakes. Shape chicken mixture into eight 3-inch round burgers. Spray both sides of burgers with nonstick cooking spray.

3. Place burgers on hot grill rack and cook 7 to 9 minutes or until internal temperature reaches 165°F, turning once. Serve burgers topped with slaw in bun.


Each serving: about 454 calories, 15 g total fat (4 g saturated), 96 mg cholesterol, 866 mg sodium, 46 g carbohydrate, 4 g fiber, 35 g protein