Thai Chicken Sticks (patay)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Thai | Barbecue ma, Barbman1 | 4 | Servings |
INGREDIENTS
| 1/2 | c | Creamy peanut butter |
| 1/4 | c | Water |
| 1/4 | c | Soy sauce |
| 1 | t | Sesame oil |
| 1 | t | Hoisin sauce |
| 2 | Garlic cloves, minced fine | |
| 2 | T | Ginger root, minced very |
| fine | ||
| 3 | T | Lime juice |
| 2 | T | Brown sugar |
| 1 | t | Crushed red pepper |
| 1 | lb | Boned and skinned chicken |
| breasts sliced 1-inch | ||
| thick | ||
| 2 | c | Endive, shredded |
| 2 | Stalks scallions, sliced | |
| thin | ||
| 16 | Bamboo skewers, soaked in | |
| water |
INSTRUCTIONS
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 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 410
Calories From Fat: 190
Total Fat: 22.3g
Cholesterol: 73.1mg
Sodium: 1081.7mg
Potassium: 656.1mg
Carbohydrates: 16.7g
Fiber: 2.4g
Sugar: 9.1g
Protein: 37.9g