4 (large) Chicken Breast
Salt and pepper
2 mango, ripe but firm
30 to 35 bamboo skewers or cocktail toothpicks
Thai Kitchen Peanut Satay Sauce
Garnish with fresh mint leaves
Bake or broil chicken breasts with a pinch of salt and pepper until fully cooked. Cut into (30-35) x 1-inch bite sized pieces. Peel mango and cut the flesh into (30-35) x 1-inch bite sized pieces the same size at the chicken.
On each skewer, place a mint leaf, followed by one piece of chicken and one piece of mango. Repeat this process with remaining mint, chicken and mango pieces. Place a small bowl of peanut satay sauce in the middle of a large plate. Surround the bowl of sauce with the mini chicken and mango satay sticks.
Makes 30-35 appetizers
Recipe from Thai Kitchen’s website
