THAI CHICKEN BITES WITH DIPPING SAUCE
Let guests do the skewering by serving these chicken chunks with toothpicks.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes Asian Thai
Yield 50
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 28.7 calories, Carbohydrate 0.8 g, Cholesterol 5.5 mg, Fat 1.7 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 59.4 mg, Sugar 0.2 g
THAI BARBECUE CHICKEN W/ SPICY DIPPING SAUCE
A simple tasty way to grill chicken (or pork loin!). This comes from the Hot Sour Salty Sweet cookbook. I usually serve it with sticky rice and stir fried veggies, but it's very versatile! Use less or more crushed red pepper flakes according to your taste--this can get quite fiery!
Provided by velorutionista
Categories Chicken Breast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- To make the sauce, bring vinegar to a boil in small non-reactive sauce pan. Add sugar and stir till dissolved. Reduce heat to medium and let simmer 5 minutes. Add 2 cloves garlic and crushed red peppers. Cool to room temperature and pour into glass jar. Leftovers will keep in the fridge for a couple weeks.
- To make the meat, combine peppercorns, 5 cloves garlic, coriander seed, and fish sauce in mini food processor. Whir till a lumpish paste forms (if needed, finish grinding with a mortar and pestle). Spread paste over chicken and cover. Marinate in the refrigerator for several hours.
- Preheat a grill or broiler. Thread meat onto skewers and grill for 3-4 minutes on a side. Serve with dipping sauce.
- Marination time not included in time to make.
THAI BARBECUE CHICKEN WITH SWEET-HOT DIPPING SAUCE
In Thailand, I understand that this is street food. When I lived in L.A., my co-workers and I used to visit a restaurant simply called Thai BBQ. It served this kind of marinated barbecued chicken, as well as other bbq items, all served with sticky rice and this tasty sauce for dipping. They also had "Thai Iced Tea", made with sweetened condensed milk, but I found it to be too cloyingly sweet. The chicken, though! Yum!
Provided by graffeetee
Categories Chicken
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Stir together all the marinade ingredients.
- Add chicken and toss to coat.
- Marinate at room temp 45 minutes or overnight, chilled.
- Bring vinegar to a boil in a non-reactive pan.
- Add sugar and simmer 5 minutes, stirring to dissolve the sugar.
- Add the garlic, salt, and sambal and remove from heat.
- Cool before serving.
- Remove chicken from marinade and discard the marinade.
- Grill or broil 7-10 minutes on each side, until juices run clear.
- Serve with sticky rice and dipping sauce.
Nutrition Facts : Calories 831.6, Fat 40.9, SaturatedFat 11.4, Cholesterol 264.3, Sodium 1329.7, Carbohydrate 27.1, Fiber 0.2, Sugar 25.6, Protein 82.9
THAI GRILLED CHICKEN WITH SWEET CHILE DIPPING SAUCE
There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce that really goes well with this easy dish. We often make a large quantity for parties as all our friends request this.
Provided by Michelle Chen
Categories World Cuisine Recipes Asian Thai
Time P1DT45m
Yield 4
Number Of Ingredients 14
Steps:
- In a shallow dish, mix together the coconut milk, fish sauce, 2 tablespoons minced garlic, cilantro, turmeric, curry powder, and white pepper. Add chicken, and turn to coat. Cover, and refrigerate for 4 hours or overnight.
- Preheat grill for high heat.
- In a saucepan, combine vinegar, water, sugar, 1 teaspoon minced garlic, bird's eye chile, and salt; bring to a boil. Reduce heat to low, and simmer until liquid is reduced, about 5 minutes. Stir sauce from time to time. Remove from heat and allow to cool before use.
- Lightly oil grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes per side, or until slightly charred and juices run clear. Brush with sauce before serving. Serve remaining sauce on the side for dipping.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 16.1 g, Cholesterol 72.8 mg, Fat 19 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 9 g, Sodium 768.5 mg, Sugar 12.9 g
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