Thai Chicken Bites With Dipping Sauce

Thai Chicken Bites With Dipping Sauce

41 Reviews 6 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“Let guests do the skewering by serving these chicken chunks with toothpicks.”

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Ingredients

Adjust Servings

Original recipe yields 50 hors d'oeuvres

Directions

  1. 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.
  2. 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.
  3. 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.)
  4. 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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Reviews (41)

Rate This Recipe
REDPEPPER
54

REDPEPPER

I made this as a meal and it was excellent. I changed the sauce a bit and served it over rice. The changes I made to the sauce were: I lacked peanut sauce so I used 2 tbls. of peanut butter, I increased the chicken broth to 1 cup, added 1 tbls lime juce and 1/4 cup plain yougurt. I also used peanut oil instead of vegetable oil on the chicken. The dish was very flavorful but not spicy, so if you like heat you may want to add some cayenne. Highly recomended.

bandsaw
45

bandsaw

I made this for a holiday party with some friends. They loved it and gobbled it down. I made it the day before. It was a fair amount of work for an appetizer but well worth it.

thistle53597
9

thistle53597

I made this for a meal instead of an appetizer. My husband is nuts for Thai food and he loved this recipe. I doubled the sauce, but I won't do that next time--it makes plenty. BTW, my peanut sauce comes in a tall bottle with a black label and a red dragon, if you're looking for a good one. I served it with brown rice and veggie egg rolls. Very, very good.

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Nutrition

Amount Per Serving (50 total)

  • Calories
  • 29 cal
  • 1%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 0.8 g
  • < 1%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 59 mg
  • 2%

Based on a 2,000 calorie diet

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