Thai Chicken Fingers

Recipe Ingredients

1 lb	454g / 16oz	Chicken breasts - boneless, skinless
1 tablespoon	15ml	Sesame oil
		Peanut Dip
3 tablespoons	45ml	Peanut butter
2 tablespoons	30ml	Thai fish sauce - or soy
2 tablespoons	30ml	Rice vinegar - or lemon juice
2 tablespoons	30ml	Liquid honey
1 tablespoon	15ml	Hoisin sauce
1 tablespoon	15ml	Sesame oil

Recipe Instructions

Strips of chicken can be threaded onto skewers, however, it is easier to broil or grill them without skewers. If the peanut dip is too thick, stir in up to 2 tbs water.

Peanut Dip: In small bowl, blend together peanut 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 20 strips.)

Pat dry. Brush with sesame oil. Grill chicken on greased grill over medium-high heat or broil for 3-4 minutes or until no longer pink inside.

Serve with dip.

Source:
Canadian Living magazine - Nov 95 author: Bonnie Stern - Cooking school owner

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