Thai Chicken Bites With Dipping Sauce Recipe

Ingredients
<br>- 2 teaspoons light or dark brown sugar
<br>- 1 teaspoon ground coriander
<br>- 1 teaspoon ground ginger
<br>- 1 teaspoon turmeric
<br>- 1 teaspoon salt
<br>- 1 teaspoon garlic powder
<br>- 1 teaspoon chili powder
<br>- ½ cup prepared Thai peanut sauce
<br>- ½ cup light coconut milk
<br>- ½ cup chicken broth
<br>- 4  boneless, skinless chicken breast halves
<br>- 2 tablespoons vegetable oil
<br>- 2 tablespoons coarsely chopped peanuts
<br>- 2 tablespoons thinly sliced scallions
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.)
<br>step 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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Ingredients
- 2 teaspoons light or dark brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ cup prepared Thai peanut sauce
- ½ cup light coconut milk
- ½ cup chicken broth
- 4 boneless, skinless chicken breast halves
- 2 tablespoons vegetable oil
- 2 tablespoons coarsely chopped peanuts
- 2 tablespoons thinly sliced scallions

Directions
step 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.
step 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.
step 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.)
step 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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