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Peanut-Cilantro Ground Chicken and Waffles

Since sloppy joes, chicken and waffles, and Thai food are favorites at my house, I decided to combine them to create a unique and tasty dish. The slaw with peanut dressing adds crunch and flavor. —Arlene Erlbach, Morton Grove, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 1/4 cup creamy peanut butter
  • 1/2 cup minced fresh cilantro, divided
  • 6 tablespoons teriyaki sauce, divided
  • 3 tablespoons chili sauce, divided
  • 2 tablespoons lime juice
  • 2 cups coleslaw mix
  • 1 pound ground chicken
  • 1/3 cup canned coconut milk
  • 1 teaspoon ground ginger
  • 3/4 teaspoon garlic powder
  • 6 frozen waffles
  • Sliced green onions, optional


  • Place peanut butter, 1/4 cup cilantro, 4 tablespoons teriyaki sauce, 1 tablespoon chili sauce and lime juice in a food processor; process until combined. Place coleslaw mix in a large bowl; add peanut butter mixture. Toss to coat; set aside.
  • In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in coconut milk, ginger, garlic powder, remaining 1/4 cup cilantro and 2 tablespoons teriyaki sauce. Cook and stir until heated through.
  • Meanwhile, prepare waffles according to package directions. Top waffles with chicken mixture and coleslaw. If desired, sprinkle with green onions.
Nutrition Facts
1 serving: 314 calories, 17g fat (5g saturated fat), 55mg cholesterol, 1046mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 18g protein.

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