Thai chicken sticks (patay)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Creamy peanut butter |
| ¼ | cup | Water |
| ¼ | cup | Soy sauce |
| 1 | teaspoon | Sesame oil |
| 1 | teaspoon | Hoisin sauce |
| 2 | larges | Garlic cloves; minced fine |
| 2 | tablespoons | Ginger root; minced very fine |
| 3 | tablespoons | Lime juice |
| 2 | tablespoons | Brown sugar |
| 1 | teaspoon | Crushed red pepper |
| 1 | pounds | Boned and skinned chicken breasts; sliced 1-inch thick |
| 2 | cups | Endive; shredded |
| 2 | Stalks scallions; sliced thin | |
| 16 | Bamboo skewers; soaked in water | |
Directions
Prepare the grill for the direct cooking method. In a saucepan combine the first 10 ingredients and stir over a medium high heat for 6-7 minutes until smooth. Reserve half of the mixture. Thread chicken strips onto bamboo skewers and place on the grid. Grill over medium-hot coals for 3 minutes, turn and brush with sauce mixture. Continue turning and brushing for an additional 6-7 minutes or until juices run clear.
Place endive on a platter, remove chicken from the grill and place on top of the endive. Sprinkle with scallions. Serve the reserved peanut mixture on the side.
Recipe by: Larry Gerber
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