Bonnie Stern's Thai Chicken Fingers

By Chef_Madel

While strips of chicken can be threaded onto skewers, food writer and cooking school owner Bonnie Stern finds it easier to broil or grill them without skewers. If the peanut dip is too thick, stir in up to 2 tbsp (25 ml) water.

Ingredients

• Peanut Dip:
• 1 lb (500 g) Chicken breasts
• 1 tbsp (15 ml) Sesame oil
• 3 tbsp (50 ml) Peanut butter
• 2 tbsp (25 ml) Thai fish sauce or soy sauce
• 2 tbsp (25 ml) Rice vinegar or lemon juice
• 2 tbsp (25 ml) liquid honey
• 1 tbsp (15 ml) Hoisin sauce
• 1 tbsp (15 ml) Sesame oil

Details

Servings 20

Preparation

Step 1

Penut Dip: in small bowl, blend together penaut 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 96 strips) Pat dry brush with sesame oil. Grill chicken on greased grill over medium-high heat or broil for 3 to 4 minutes or until no longer pink inside. Serve with dip. Makes about 20 appetizers.