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Thai Chicken Bites With Dipping Sauce

Rated as 4.68 out of 5 Stars

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

servings 29
Original recipe yields 50 servings (50 hors d'oeuvres)

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 29 calories; 1.7 0.8 2.6 5 59 Full nutrition

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Reviews

Read all reviews 43
  1. 59 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 i...

Most helpful critical review

***DO NOT USE PEANUT BUTTER*** It completely over powers it.

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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 i...

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.

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 sau...

Turned out excellent. I did use peanut butter in place of the peanut sauce.

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...

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 thi...

This was really great! I did not have tumeric or coriander available so I added a little tamarind paste and a half cup of peanut butter to the sauce mix in addition to the prepared Thai peanut s...

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 c...

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 compl...