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My review
Thai Chicken Bites With Dipping Sauce
USA WEEKEND columnist Pam Anderson
"Let guests do the skewering by serving these chicken chunks with toothpicks."
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Ingredients
servings 29 calsOriginal recipe yields 50 servings (50 hors d'oeuvres)
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 29 calories; 1.7 g fat; 0.8 g carbohydrates; 2.6 g protein; 5 mg cholesterol; 59 mg sodium. Full nutrition
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Reviews
Read all reviews 4359 Ratings
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Most helpful positive review
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 i...
Most helpful critical review
9/28/2008
***DO NOT USE PEANUT BUTTER*** It completely over powers it.
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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 i...
4/28/2005
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.
1/5/2008
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 sau...
5/31/2007
Turned out excellent. I did use peanut butter in place of the peanut sauce.
8/2/2008
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...
1/20/2009
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 thi...
11/10/2011
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...
3/8/2011
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 c...
5/22/2008
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 compl...