Thai Chicken Bites With Dipping Sauce Recipe -
Thai Chicken Bites With Dipping Sauce Recipe

Thai Chicken Bites With Dipping Sauce

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 50 hors d'oeuvres Change Servings


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

Reviews More Reviews

Most Helpful Positive Review
Nov 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.

Most Helpful Critical Review
Sep 28, 2008

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


59 Ratings

Apr 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.

Jan 05, 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.

May 31, 2007

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

Aug 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.

Feb 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.

Nov 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 sauce, which is a must. I also added some fish sauce to the chicken when I sauteed it. Love the dipping sauce. This sauce would be great doubled and served with Pad Thai noodles. Very easy to make and has a restaurant quality taste. This one is a keeper!


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  • Calories
  • 29 kcal
  • 1%
  • Carbohydrates
  • 0.8 g
  • < 1%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 59 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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