Ginger and a little fish sauce give this dish authentic flavor.

• 1 small onion, roughly chopped
• 1 clove garlic
• 2 teaspoon grated fresh ginger
• 1 green chile or Jalapeño, seeded
• 4 1¾-pound total boneless, skinless chicken breasts, cut into pieces
• ⅓ cup cilantro leaves
• 2 Tablespoons low-sodium fish sauce
• 2 egg whites
• ½ cup plain bread crumbs
• Sweet chili sauce
• Lime wedges

1. Combine onion, garlic, ginger and chile in a food processor and pulse until finely chopped. Add chicken, cilantro and fish sauce and pulse until well blended but not quite puréed. Transfer to a bowl and stir in egg whites and bread crumbs.
2. Heat broiler to high with rack 4 inches from heat. Line 2 baking sheets with foil and lightly coat with cooking spray. Coat hands with cooking spray and shape 24 patties, about ½ inch thick; place on baking sheets.
3. Broil each batch until patties are lightly browned, about 4 minutes, then turn patties over and broil 4 minutes more. Serve with chili sauce and lime wedges.