1 lb chicken breasts, boneless, skinles, s
1 tbsp sesame oil
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
Directions
Strips of chicken can be threaded onto skewers, however, it is easier
to broil or grill them without skewers. If the peanut dip is too
thick, stir in up to
2 tb water.
Peanut Dip: In small bowl, blend together peanut butter, Thai fish
sauce, rice vinegar, honey, hoisin sauce and sesame oil.
Separate fillets from chicken breasts; cut remaining chicken into
same-size pieces. (You should have about
20 strips.)
Pat dry. Brush with sesame oil. Grill chicken on greased grill over
medium-high heat or broil for 3-4 minutes or until no longer pink
inside.
Serve with dip.
Source: Canadian Living magazine - Nov 95 author: Bonnie Stern -
Cooking school owner
[-=PAM=-]
Servings: 20 appetizers
Party Nibbles: Thai Chicken Fingers Recipe brought to you by Recipe Ideas
Categories: Asian; Chicken; Party; Poultry; Thai
The History of Recipes
It is possible to trace the history of `recipes` back into history, in truth as far into history as the Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to historians are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius compiled a few documents which described recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into appetizers, entrees and desserts, something we still use today. Aspicius informs us how the Roman chefs made use of many different herbs and spices, including some familiar names such as thyme, mint and parsley. Later, there are two interesting recipe books from the fourteenth century ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian curry that is familiar to us all today, but instead recipes for the types of meals cooked for the nobility of those days. Later, in the fifteenth century, the Crusaders brought back many new foods, spices and herbs from the East, including basil and coriander. The introduction of these new herbs and spices led to a surge in books on cookery, most of which are now in private libraries. By the time we get to the 1900s, cooking books were starting to become popular due to increased literacy, more leisure time and having more money. |
We hope you enjoy this Party Nibbles_ Thai Chicken Fingers recipe.
