By presenting these chicken chunks with toothpicks, you can let your guests perform the skewering.
| Servings: | 50 |
| Yield: | 50 hors d’oeuvres |
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
Instructions
- 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.
- 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.
- 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.)
- 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.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
| Calories | 29 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 0 g |
| Protein | 3 g |
| Saturated Fat | 0 g |
| Sodium | 59 mg |
| Sugars | 0 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
After making the peanut sauce I added 1/4cup Yogourt and a tablespoon peanut butter, added some Asian blend veggies and chicken simmered for 25 min. great over rice noodles or wild rice
We liked this very much. You can find the peanut sauce in the Thai section of your international aisle. I’ve had similar dishes with peanut butter that absolutely revolted me, but I love Thai food and the bottled House of Tsang sauce went well here. In the future I might sweeten and ginger up the sauce a bit more because I love those favors. Thanks for sharing!
I made it as written. Aside from finding it a bit too salty, this was delicious! I would reduce the salt in the spice mixture next time and maybe reduce the amount of chicken broth and coconut milk in the sauce to keep it thicker and more peanutty.
I made it as directed. My Thai-loving friends loved it. I’m not a big turmeric fan but I liked it enough to enjoy a little taste or two!
Oh my. What a tasty recipe. Everyone loved it. One guest who said he didn’t like peanut sauce went back for thirds. I am going to serve it next week at our girl’s night out party. Thanks for sharing.
Jury is out and I would say it was good, but not out of this world. I took this to a New Year’s eve party and I wasn’t too happy with the way it came out, thought others wouldn’t think much of it either. Surprisingly, everyone who tried it said they loved it, including my boyfriend who runs away at the word “Thai”. So, it’s definitely good and worth trying. I may do it again when I have people at my own house and I can do a better job of keeping it nice and warm. Perhaps I had cooked just a little too much that day and wasn’t going to be pleased with anything! About the sauce… I tasted it as written and did not like it … I think it was all the coconut milk. I actually did add a couple TBSP of peanut butter and enjoyed it much more. It’s all in what you prefer!
Absolutely delicious!
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!
I used this as a meal. Instead of squwers. I slices the breasts and served them on top of noodles that I stir fried with cabbage, onion, carrot, mushroom and spinach. I drizzled the sauce on the noodle mixture and placed the chicken on top. My husband and baby both loved it. I used fresh ginger instead of ground. regular coconut milk in stead of light. Used three full chicken breasts halved then sliced. twas delicious. I will make again. The only thing I might change in the future is adding a bit of fish sauce to the mix. It could have used a little umame.
I made this as a veggie recipe with 1 1/2 blocks of Xfirm tofu (diced into cubes) instead of chicken. Served with rice and salad — we loved it. Definitely a keeper!
Wow! This was delicious. My husband and I took the advice of other reviewers and turned this into a main dish. We decreased the amount of chicken breasts to 2, but used the same amount of dry seasonings. Great flavor! I added extra chicken broth and a little lime juice to thin the sauce and served over rice and vegetables. Delicious!
I cooked the chicken with only the seasoning mix — AWESOME! I used freshly ground coriander and think that made the extra little difference, too. I served it with peanut sauce and a side of cilantro-lime rice. Yum.
Yum! A great way to vary your appetizer spread
I made this as a meal and served it with rice. It turned out quite nice, both in appearance and in flavor. It’s definitely staying in the recipe box as something to have again.
Cover the chicken with oil and spices as the recipe states and then let it marinate overnight. For Christmas – double the amount of chicken (8 thighs served 11) but not the sauce. Use thighs instead of breasts. Brown thighs on each side and then cover and cook about 10 min. Use glass bowls and SS utinsils. Everything stains orange!
AMAZING! Made it as an entree and used coconut oil instead of vegetable oil. Changed it a bit by adding 2 tbsp of peanut butter to the broth/milk/sauce mixture. Then I also made an incredible thick & spicy base sauce with 2 tbsp chunky PB, 1 tbsp honey, 1 tbsp water, 1 tbsp brown sugar, 2 tsp chili pepper sauce, 1 tsp ginger powder, and a small amount of lemon juice. Worth it’s weight in gold! My man and girlfriends say the meal was the BEST Thai meal they’ve every had.
This is the real deal! I followed the recipe almost to a T. I used Pad Thai sauce instead of peanut sauce. They are basically the same. I would recommend half or the salt but that rub concoction is A-1! A dash of red pepper would be useful if you like a little heat. I cooked this as a main dish to be served with brown rice. I also added peeled whole shrimp cooked in the pan after the sauce. I will cook this for dinner guests. Bravo!!!
LOVED this recipe! I served them in lettuce cups along with Thai Coconut Soup from this website. I will DEFINITELY be making these again! Cheers!
Made this for Super Bowl. I could go on and on but “yummy” sums it all up. Made just as written and even got adventurous and made my own Thai peanut sauce (okay, truth be told, I didn’t have the store bought stuff in the house). Again, Mmmmmmmmm. They were gone in a flash.
I make this often with angel hair pasta for a quick lunch or dinner. I usually skip the chopped peanuts and add a squeeze of lime over the final dish. Leftovers are great.
This was very good. I followed the recipe exactly, but used chicken breast strips and served over rice with a salad for my husband and I. The coconut milk really gives the dish a nice flavor.