Thai chicken fingers
20 appetizers
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Chicken breasts, boneless, skinless |
| 1 | tablespoon | Sesame oil |
| 3 | tablespoons | Peanut butter |
| 2 | tablespoons | Thai fish sauce, or soy |
| 2 | tablespoons | Rice vinegar, or lemon juice |
| 2 | tablespoons | Liquid honey |
| 1 | tablespoon | Hoisin sauce |
| 1 | tablespoon | Sesame oil |
Directions
PEANUT DIP
Strips of chicken can be threaded onto skewers, however, it is easier to broil or grill them without skewers. If the peanut dip is too thick, stir in up to 2 tb water.
Peanut Dip: In small bowl, blend together peanut butter, Thai fish sauce, rice vinegar, honey, hoisin sauce and sesame oil.
Separate fillets from chicken breasts; cut remaining chicken into same-size pieces. (You should have about 20 strips.) Pat dry. Brush with sesame oil. Grill chicken on greased grill over medium-high heat or broil for 3-4 minutes or until no longer pink inside.
Serve with dip.
Source: Canadian Living magazine - Nov 95 author: Bonnie Stern - Cooking school owner
[-=PAM=-] Submitted By "PAUL A. MEADOWS" <AG441@...> On WED, 17 JAN 1996 183004 -0400