Chicken Satay Bites

Name: Chicken Satay Bites
Yield: 4 servings
Ingredients: 1 2 (6-inch) pita loaves with pockets, each cut into 8 wedges; 1 2 tablespoons vegetable oil; 1 1/4 cup crunchy peanut butter; 1 1/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves; 1 3 tablespoons fresh lime juice; 1 3 tablespoons water; 1 1 tablespoon chopped peeled fresh ginger; 1 1/2 teaspoon Tabasco or other hot sauce; 1 1/4 teaspoon salt; 1 2 cups shredded cooked chicken; 1 warm (1/2 lb; preferably dark meat with skin)

From the kitchen of Carly

Crispy pita triangles meet warm, spiced chicken in this handheld bite. A chunky peanut sauce spiked with ginger and lime brings the heat, while fresh cilantro adds brightness. Perfect for appetizers or a casual lunch that actually satisfies.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 (6-inch) pita loaves with pockets, each cut into 8 wedges
12 tablespoons vegetable oil
11/4 cup crunchy peanut butter
11/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves
13 tablespoons fresh lime juice
13 tablespoons water
11 tablespoon chopped peeled fresh ginger
11/2 teaspoon Tabasco or other hot sauce
11/4 teaspoon salt
12 cups shredded cooked chicken
1warm (1/2 lb; preferably dark meat with skin)

Instructions

Put oven rack in middle position and preheat oven to 400°F.
Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 tablespoon oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt, and remaining tablespoon oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves.