Thai Sesame Ginger Chicken Bites on Endive with Peanut Sauce

Wow, guys. I mean, WOW. I surprised myself with this invention. So delicious, and just as good as in the restaurants! This was super easy: no crazy concoctions or techniques, so ANYONE can do it. Personally, I'm not a fan of water chestnut, which would ordinarily go in a recipe like this, so I substituted diced celery for a nice crunch. Ginger adds a wonderful bite of flavor, and the mandarin oranges add the perfect sweetness for a nice twist! 

NOTE: You can use any lettuce, such as Bibb, for lettuce wraps. I chose a two-bite appetizer serving, so endive was my lettuce of choice. Too, you can make a salad out of the whole thing by serving the chicken mix over a bed of lettuce and using the sauce as a dressing!

--- Jenny

THAI SESAME GINGER CHICKEN BITES ON ENDIVE WITH PEANUT SAUCE
1 breast of chicken, cooked and diced
1 cup shredded carrot
1/2 cup diced celery
1/4 cup diced onion
1 clove garlic, minced
1-2 tbsp ginger, minced
8 oz can mandarin oranges, drained and diced
2-3 tbsp toasted sesame seeds
1 tbsp sesame oil
2 tbsp rice wine vinegar
1 tsp salt

Mix all ingredients well. (Sesame seeds are easily toasted in a pan on the stove: over medium heat for a few minutes until browned.) Spoon onto endive leaves, or other lettuce, and drizzle with peanut sauce.

Peanut Sauce:
1/2 cup natural (no sugar added) peanut butter
3 tbsp soy sauce
3 tbsp water
1 tbsp honey
juice of two limes (about 1/4 cup)

Mix all ingredients well and drizzle over Thai Sesame Ginger Chicken Bites.

Printer-Friendly Version:

sesame_bites_peanut_sauce.pdf
File Size:	531 kb
File Type:	pdf

Download File

---