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Saturday, December 26, 2015

thai chicken bites with dipping sauce

Ingredients

  • Servings: 50
  • 2 teaspoons light or dark brown sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1/2 cup prepared thai peanut sauce
  • 1/2 cup light coconut milk
  • 1/2 cup chicken broth
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons vegetable oil
  • 2 tablespoons coarsely chopped peanuts
  • 2 tablespoons thinly sliced scallions

Recipe

  • mix 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.

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