Patties:
2 pounds ground chicken
1/4 cup white onion, finely diced
3 cloves garlic, minced
1/2 cup cilantro, chopped
1 teaspoon Chinese Five Spice powder
2 tablespoons olive oil

Peanut Pad Thai Sauce:
1 tablespoon cornstarch
2 tablespoons fish sauce
1/2 cup Extra Crunchy peanut butter
1 tablespoon vinegar
1 teaspoon chili sauce
3 tablespoons brown sugar

Remaining Ingredients:
1 cup bok choy or other Chinese cabbage, shredded
1/2 cup bean sprouts
1/2 cup carrots, cut into matchstick pieces
1/2 cup scallions, sliced
20 slider rolls

Spray grill pan or indoor grill with non-stick cooking spray and heat to medium-high.

Combine chicken, onion, garlic, cilantro and seasonings in a large bowl, handling as little as possible. Shape into 20 slider patties and drizzle with olive oil. Loosely cover with plastic wrap and set aside.

Mix together cornstarch, fish sauce, peanut butter, vinegar, chili sauce and brown sugar in a small saucepan and bring to a boil. Reduce heat to low and simmer for three minutes. Remove from heat and cool.

Place slider patties on on grill pan or indoor grill and cook 3-4 minutes, or until cooked through. Place burgers on a platter and cover with foil to keep warm.

Combine vegetables with prepared sauce in large bowl.

Place the bottom half of rolls on a serving platter, Top with burger patties. Spoon over equal portions of the pad Thai vegetable mixture. Add the roll tops, secure each slider with a sandwich pick.