Ingredients
50
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
- •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.
Nutritional Facts
Per 50 servings
- Calories: 29
- Carbohydrate: 1g
- Fat: 2g
- Fiber: 0g
- Protein: 3g
- Sugar: 0g
Related Recipes
Thai Chicken
Thai Grilled Chicken with Sweet Chile Dipping Sauce
Chicken Pad Thai with Peanut Sauce
Thai Chicken Satay
Thai Orange Chicken
Soy-Free Chicken Pad Thai
Slow Cook Thai Chicken
Thai Peanut Chicken Chili
Thai Chicken Thighs
Thai Chicken Larb
Thai Peanut Dip
