Wednesday, September 15, 2010

Chicken Satay Bites - Easy

I am coming down with a cold, but being the typical Jewish martyr mother I am, I still have to get ready for the pre- and post-Yom Kippur meals.  So easy is good.

Not in the mood for more bruschetta as the appetizer, so I used what little energy I have left in an attempt to find something just as easy.

YES!  Chicken Satay Bites!  The hardest part of the recipe is defrosting the bag of shredded chicken you conveniently stashed in the freezer.  If that's too difficult, then go out and buy a pre-roasted chicken.  I'll wait.

Doesn't Satay sound so exotic?  It simply refers to peanut sauce with a little (or a lot of a) kick.  Calling it "peanut sauce" sounds like kiddie food.  Calling it "satay" sound more ...

come on everyone ...

all together now ...

fancy-schmancy.

This recipe makes a ton, which is good if you are feeding a lot of company or a couple of teenagers.

The chicken mixture can be made up to a day in advance and kept refrigerated until ready to serve, then gently nuked until warm while the pita toasts are quickly baking.

One-half teaspoon of hot sauce for the entire recipe is not spicy; it's there for flavor, so even if you think mild taco sauce is over the edge don't omit it.  But if heat is what you crave, by all means use up to a couple of teaspoons.  But not more because you really want to be able to taste the main course, whatever it is.  Also because then the satay will REALLY bite.  And not in a good way.

Chicken Satay Bites
makes 32 appetizers or 4 main course servings
based on epicurious.com

2 (6-inch) pitas
2 Tbl. olive oil, divided
1/4 cup crunchy peanut butter
1/4 cup chopped fresh cilantro
3 Tbl.fresh lime juice
3 Tbl. water
2 tsp. ground ginger
1/2 tsp. Frank's hot sauce
1 tsp. salt
2 cups shredded cooked chicken breasts, warm
32 whole fresh cilantro leaves (optional, but desirable)

Preheat oven to 400F.  Cut each pita into 8 wedges.  Tear each wedge at fold to form 2 triangles. Lightly brush rough sides of triangles with 1 tablespoon of the oil and place, oiled side up, on a baking sheet.  Bake until crisp and golden, 8 to 10 minutes (watch so they don't burn).   Place triangle toasts on a serving platter and set aside.

Using a hand blender or mini-food processor, pulse peanut butter, chopped cilantro, lime juice, water, ginger, hot sauce, salt, and remaining tablespoon oil until combined but still slightly chunky.

In a large bowl combine chicken with peanut sauce.   Spoon mixture onto pita toasts.  Top with cilantro leaves, if desired.

Serve warm.

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