Thai Chicken Fingers

1 lb chicken breasts, boneless, skinless
1 tbsp sesame oil

PEANUT DIP:
3 tbsp peanut butter
2 tbsp Thai fish sauce, or soy
2 tbsp rice vinegar, or lemon juice
2 tbsp liquid honey
1 tbsp hoisin sauce
1 tbsp sesame oil

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 tbsp 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.

Servings: 20
From: Bonnie Stern, Cooking school owner
Source: Canadian Living magazine, November 1995