Orange Ginger Chicken Patties

Beef is hard to come by at a reasonable price in Thailand, so sometimes you have to get creative when you want to replicate American food.  Shannon was looking for a recipe that used ground chicken in a paleo recipe book.  We didn’t have all the ingredients, so I just made this one up instead.  I think I nailed it on the first try…

Served with Coconut milk mashed potatoes and a Chinese Kale & Kumquat vegetable stir-fry.


  1. 1 lb minced or ground chicken
  2. 2 eggs
  3. 1 tsp finely grated ginger
  4. 1 small to medium onion – chopped
  5. 4 cloves of garlic – minced
  6. zest of an entire orange peel
  7. 1/4 cup fresh sweet basil leaves – chopped
  8. salt and pepper to flavor


This is what the patties should look like after the first flip.

Mix all ingredients together by hand until mixture appears consistent.  Heat a large frying pan (I prefer cast-iron), pour your preferred cooking oil so that bottom of pan is coated.  When pan is brought to medium-high temperature, apply handfuls of mixture to pan and flatten with spatula.  Wait long enough (about 2 minutes) to get a golden brown color before flipping.  Remove from heat when inside of patties are white.

Because there are so many vegetables in this patty, it can be eaten by itself or added to a bun.  The ingredients chosen for this can be found in almost any Thai market and likely in any American grocery store as well.  Post your own experience with this recipes or modifications in the comments below.  Enjoy!

2 Comments Add yours

  1. darlapare says:

    Thanks for the recipe!

    Liked by 1 person

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