Recipe: Thai Chicken Fingers with Peanut Dip (using hoisin sauce and peanut butter)

THAI CHICKEN FINGERS

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

Separate fillets from chicken breasts; cut remaining chicken into same-size pieces. (You should have about 20 strips.) Pat dry. Brush with 1 tablespoon sesame oil. Strips of chicken can be threaded onto skewers, however, it is easier to broil or grill them without skewers.

To prepare the peanut dip, in small bowl, blend together peanut butter, Thai fish sauce, rice vinegar, honey, hoisin sauce, and 1 tablespoon sesame oil. If the peanut dip is too thick, stir in up to 2 tbsp water.

Grill chicken on greased grill over medium-high heat or broil for 3-4 minutes or until no longer pink inside.

Serve with Peanut Dip.

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