Recipe by USA WEEKEND columnist Pam Anderson
"Let guests do the skewering by serving these chicken chunks with toothpicks."
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light or dark brown sugar
prepared Thai peanut sauce
light coconut milk
boneless, skinless chicken breast halves
coarsely chopped peanuts
thinly sliced scallions
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.
***DO NOT USE PEANUT BUTTER***
It completely over powers it.
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 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.
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 peanuts and cilantro instead of the green onions. Great flavors and an easy cooking technique with better than restaurant results.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Chicken Bites With Dipping Sauce
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
** Calories: 29
** Calories from Fat: 15
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