thai chicken bites with dipping sauce

Ingredients

• Servings: 50
• 2 teaspoons light or dark brown sugar
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 cup prepared thai peanut sauce
• 1/2 cup light coconut milk
• 1/2 cup chicken broth
• 4 boneless, skinless chicken breast halves
• 2 tablespoons vegetable oil
• 2 tablespoons coarsely chopped peanuts
• 2 tablespoons thinly sliced scallions

Recipe

• 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.