Thai Chicken Bites with Dipping Sauce
From fondue 16 years agoIngredients
- 2 teaspoons light or dark brown sugar shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon ground ginger shopping list
- 1 teaspoon turmeric shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon garlic powder shopping list
- 1 teaspoon chili powder shopping list
- 1/2 cup prepared Thai peanut sauce shopping list
- 1/2 cup light coconut milk shopping list
- 1/2 cup chicken broth shopping list
- 4 boneless, skinless chicken breast halves shopping list
- 2 tablespoons vegetable oil shopping list
- 2 tablespoons coarsely chopped peanuts shopping list
- 2 tablespoons thinly sliced scallions shopping list
How to make it
- 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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