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Category: Hot
Prep Time: Cook Time: Total Time:
2 tbsp sesame seeds
4 tbsp smooth peanut butter
1 garlic clove, peeled, crushed
2 tsp fresh minced ginger, or bottled ginger
2 tbsp lemon juice
1 tbsp favorite soy sauce
1/4 tsp favorite hot red pepper sauce, or to taste
1 to 2 tbsp warm water
1 boneless, skinless chicken breast half, about 6 oz
24 frozen phyllo shells, thawed or use fresh-made phyllo tartlets
2 green onions, washed, ends removed, sliced on the diagonal
Place the sesame seeds in a small skillet and toast them over medium heat about 3 minutes or until the seeds are golden. Remove from heat and set aside.
To make the bang bang sauce, in a small bowl mix together the peanut butter, garlic, ginger, lemon juice, soy sauce and hot red pepper sauce until smooth. The mixture should be of sauce consistency, just coating the back of a spoon. Add warm water to the sauce if it is too thick. Set aside.
In a skillet with a lid, place the chicken and cover it with cold water. Bring slowly to a simmer. Cover and continue simmering gently without boiling until the chicken is cooked through, about 10 minutes depending on its thickness.
Remove the chicken from the heat and cool it completely in the cooking liquid. Drain and cut the chicken, on the diagonal, into 1/8-inch thick slices. Cut the slices in half.
Place about 1 tsp of the sauce in each thawed phyllo shell. Arrange chicken slices on top. Sprinkle with the toasted sesame seeds and garnish with the green onion slices.
Makes about 24 appetizers.
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PHYLLO TARTLETS WITH BANG BANG CHICKEN
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Category: Hot
Prep Time: Cook Time: Total Time:
2 tbsp sesame seeds
4 tbsp smooth peanut butter
1 garlic clove, peeled, crushed
2 tsp fresh minced ginger, or bottled ginger
2 tbsp lemon juice
1 tbsp favorite soy sauce
1/4 tsp favorite hot red pepper sauce, or to taste
1 to 2 tbsp warm water
1 boneless, skinless chicken breast half, about 6 oz
24 frozen phyllo shells, thawed or use fresh-made phyllo tartlets
2 green onions, washed, ends removed, sliced on the diagonal
Place the sesame seeds in a small skillet and toast them over medium heat about 3 minutes or until the seeds are golden. Remove from heat and set aside.
To make the bang bang sauce, in a small bowl mix together the peanut butter, garlic, ginger, lemon juice, soy sauce and hot red pepper sauce until smooth. The mixture should be of sauce consistency, just coating the back of a spoon. Add warm water to the sauce if it is too thick. Set aside.
In a skillet with a lid, place the chicken and cover it with cold water. Bring slowly to a simmer. Cover and continue simmering gently without boiling until the chicken is cooked through, about 10 minutes depending on its thickness.
Remove the chicken from the heat and cool it completely in the cooking liquid. Drain and cut the chicken, on the diagonal, into 1/8-inch thick slices. Cut the slices in half.
Place about 1 tsp of the sauce in each thawed phyllo shell. Arrange chicken slices on top. Sprinkle with the toasted sesame seeds and garnish with the green onion slices.
Makes about 24 appetizers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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