Thai Chicken Bites With Dipping Sauce
This is like meatloaf and beef wellington had a baby.
Recipe Summary Thai Chicken Bites With Dipping Sauce
Let guests do the skewering by serving these chicken chunks with toothpicks.Ingredients | Chicken Wellington Bites2 teaspoons light or dark brown sugar1 teaspoon ground coriander1 teaspoon ground ginger1 teaspoon turmeric1 teaspoon salt1 teaspoon garlic powder1 teaspoon chili powder½ cup prepared Thai peanut sauce½ cup light coconut milk½ cup chicken broth4 boneless, skinless chicken breast halves2 tablespoons vegetable oil2 tablespoons coarsely chopped peanuts2 tablespoons thinly sliced scallionsDirectionsMix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.Info | Chicken Wellington BitesServings: 50 Yield: 50 hors d'oeuvres
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