Thai Chicken Bites With Dipping Sauce recipe

50 servings

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

1/2 cup prepared Thai peanut sauce

1/2 cup light coconut milk

1/2 cup chicken broth

4 boneless, skinless chicken breast halves

2 tablespoons vegetable oil

2 tablespoons coarsely chopped peanuts

2 tablespoons thinly sliced scallions

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.