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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