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1 lb. (450 g) ground chicken
1 red onion, finely chopped
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/3 cup plus 1 Tbsp. cashews, finely chopped, divided
1/3 cup each chopped fresh basil leaves and fresh cilantro
zest of 1 lemon
2 Tbsp. flour
1/4 cup oil
1/4 cup packed brown sugar
1/4 cup Heinz Distilled White Vinegar
1/4 cup water
1 Tbsp. Thai chili sauce
2 tsp. nam pla (fish sauce)
1 serrano chile, sliced
15 fresh basil leaves
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How do I make it ?
Combine chicken, onions, cream cheese, 1/3 cup nuts, herbs and zest. Roll into 15 balls; flatten to 1/4-inch thickness. Dip in flour, turning to coat both sides of each patty. Gently shake off excess flour.
Heat oil in large deep skillet on medium-high heat. Add half the chicken patties; cook 3 to 4 min. on each side or until done (175ºF) and golden brown on both sides. Drain on paper towels. Repeat with remaining patties; cover to keep warm.
Mix next 6 ingredients and remaining nuts in saucepan; cook 3 to 5 min. or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
Cover large plate with basil leaves; top with chicken cakes. Drizzle with sauce.
Kraft Kitchen Tips!
Prepare using 1 lb. (450 g) ground turkey.
Calories From Fat
% Daily Value
Fat 11 g
Saturated fat 3 g
Cholesterol 25 mg
Sodium 115 mg
Carbohydrate 7 g
Fibre 0 g
Sugars 4 g
Protein 5 g
Makes 15 servings, 1 chicken cake (50 g) and 1-1/2 tsp. (7 mL) sauce each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.