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Thai Chicken and Waffles Recipe

Course Breakfast, Main Course
Cuisine American, Thai
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Jenn

Ingredients

Thai Sauce

  • ¼ Cup Honey
  • 1-½ Tbsps Sriracha Sauce
  • 1 Tbsp Creamy SunButter® Organic
  • 1 Tbsp lime juice

Waffle Batter

  • 1 ¾ Cup All Purpose Flour
  • 2 Tbsp Light Brown Sugar
  • 1 Tbsp Baking Powder
  • ¼ tsp Salt
  • ½ Cup Coconut Oil melted and slightly cooled
  • 1 ¼ Cups Milk room temp or slightly warm
  • 2 Eggs
  • 1 tsp Vanilla Extract

Toppings

  • ¾ Cup Shredded Mozzarella Cheese
  • 1-½ cups Cooked Chicken Breast
  • 1 Cup Shredded Carrots
  • 1 Cup Shredded Purple Cabbage
  • ½ Cup Sliced Green Onion

Garnish

  • Fresh Cilantro leaves
  • Sunflower Seeds

Instructions

Thai Sauce

  • Warm SunButter in a microwave safe bowl.
  • Add honey, sriracha sauce, and lime juice then whisk until smooth. Set aside.

Waffles

  • Preheat waffle iron and lightly spray with non-stick spray.
  • In a medium bowl hand whisk together all ingredients until smooth.
  • Pour batter onto hot waffle iron. Cook until golden brown. Set aside onto parchment paper lined baking tray.

Assemble

  • Place waffle in heated oven for 3 minutes, flip and bake another 3 minutes longer until crispy.
  • Remove baking sheet from oven and sprinkle waffles with cheese on top of each waffle,  add grilled chicken and return to oven for an additional 3 minutes or until cheese is melted and chicken is warmed.
  • Remove waffles from oven and place on serving plates.
  • Top with shredded carrots, cabbage and green onion.  Drizzle with SunButter Thai sauce and garnish with cilantro and sunflower seeds.