Shiitake-Chicken Sliders

Total Time:Prep: 35 min. Grill: 10 min.

Recipe by Julie Hession, Las Vegas, Nevada

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 12, 2024

My husband and I love Asian cuisine. One of our favorite things to order at a Thai restaurant is chicken satay skewers with spicy peanut sauce. These chicken sliders are a fun variation on the skewers. They're moist and flavorful with the addition of shiitake mushrooms, and topped with the spicy-sweet peanut sauce and tangy cucumber slices. —Julie Hession, Las Vegas, Nevada


Test Kitchen tips
  • Remember these the next time you need an appetizer.
  • While grilling these outdoors will give you a nice smoky flavor, you can easily cook them on an indoor grill, pan-fry them, or even cook them under the broiler.
    • TEST KITCHEN APPROVED

    Shiitake-Chicken Sliders

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    Yield:18 sliders
    Prep:35 min
    Cook:10 min
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    Ingredients

    • 1/3 cup rice vinegar
    • 4-1/2 teaspoons sugar
    • 1-1/4 cups thinly sliced cucumber
    • burgers:
      • 1/2 pound sliced fresh shiitake mushrooms
      • 1 tablespoon canola oil
      • 3 garlic cloves, minced
      • 1 tablespoon minced fresh gingerroot
      • 3 tablespoons reduced-sodium soy sauce
      • 2 teaspoons sesame oil
      • 1/3 cup green onions
      • 1/2 teaspoon kosher salt
      • 1/2 teaspoon crushed red pepper flakes
      • 2 pounds ground chicken
    • spicy peanut sauce:
      • 1 cup water
      • 1/2 cup creamy peanut butter
      • 2 tablespoons brown sugar
      • 2 tablespoons rice vinegar
      • 2 tablespoons reduced-sodium soy sauce
      • 1 tablespoon cornstarch
      • 1 tablespoon Sriracha chili sauce or 1-1/2 teaspoons hot pepper sauce
      • 18 dinner rolls, split and toasted
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    Directions

    1. 1
      In a small bowl, combine the vinegar and sugar. Add cucumber and toss to coat; set aside.
    2. 2
      In a large skillet, saute mushrooms in canola oil until tender. Add garlic and ginger; cook 1 minute longer. Remove from the heat.
    3. 3
      In a large bowl, combine the soy sauce, sesame oil, onions, salt, pepper flakes and mushrooms. Crumble chicken over mixture and mix well. Shape into 18 patties.
    4. 4
      Grill burgers, covered, on a greased grill rack over medium heat until a thermometer reads 165° and juices run clear, 3-4 minutes on each side.
    5. 5
      For sauce, in a small saucepan, combine the water, peanut butter, brown sugar, rice vinegar, soy sauce, cornstarch and chili sauce until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes.
    6. 6
      Serve burgers on rolls with sauce and sliced cucumber.

    Nutrition Facts

    1 slider: 246 calories, 11g fat (3g saturated fat), 51mg cholesterol, 504mg sodium, 24g carbohydrate (4g sugars, 2g fiber), 14g protein
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