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

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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

29 calories; 1.7 g total fat; 5 mg cholesterol; 59 mg sodium. 0.8 g carbohydrates; 2.6 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2005
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. Read More
(57)

Most helpful critical review

Rating: 3 stars
09/28/2008
DO NOT USE PEANUT BUTTER It completely over powers it. Read More
(3)
60 Ratings
  • 5 star values: 43
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/13/2005
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. Read More
(57)
Rating: 5 stars
11/13/2005
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. Read More
(57)
Rating: 5 stars
04/28/2005
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. Read More
(47)
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Rating: 5 stars
01/06/2008
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. Read More
(10)
Rating: 5 stars
05/31/2007
Turned out excellent. I did use peanut butter in place of the peanut sauce. Read More
(9)
Rating: 5 stars
08/02/2008
This recipe is fantastic. I had to make the peanut sauce from a recipe on this site. We eat as a meal with white rice and a veggie. For toppings try a serving plate with lime wedges chopped peanuts and cilantro instead of the green onions. Great flavors and an easy cooking technique with better than restaurant results. Read More
(8)
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Rating: 5 stars
02/02/2009
We took this to a New Year's Eve party and people at these bites to the very last morsel was gone! I cannot wait to make again. We added 1T of p'nut butter and the sauce was even better with this addition. We topped with chopped peanuts. Read More
(7)
Rating: 5 stars
05/22/2008
It was delicious. I made it as a meal - tossed the chicken and sauce with some cooked soba noodles and stir fried veggies. My husband and the kids have asked for it again which is a big compliment. Thanks for the recipe I can't wait to use it as an appetizer too! Read More
(5)
Rating: 5 stars
03/10/2011
I cooked the chicken with only the seasoning mix -- AWESOME! I used freshly ground coriander and think that made the extra little difference too. I served it with peanut sauce and a side of cilantro-lime rice. Yum. Read More
(5)
Rating: 5 stars
01/26/2008
I didn't have the majority of the ethnic ingredients... nor did I have brown sugar... duh but I still pulled this off using regular milk maple syrup white sugar cinnamon and assorted other spices that seemed to make sense to me. The key was that I did have a bottle of Thai Spicy Peanut Sauce that's normally intended as salad dressing. It worked perfectly! I did have to add some cornstarch to thicken the sauce up a bit. Sorry I'm not more helpful but I give this one a big go for it! Read More
(5)
Rating: 3 stars
09/28/2008
DO NOT USE PEANUT BUTTER It completely over powers it. Read More
(3)