For Father’s Day my husband requested that he be able to watch the US Open uninterrupted. That’s fine except the tournament falls right on top of dinner time. So the kids and I decided that instead of making him take a dinner break, we’d just make appetizers all afternoon & evening. There were enough of them (five courses) and they were substantial enough that none of us missed an actual dinner. These were the final course and frankly, with a veggie on the side they totally could have been dinner. And since they come on a stick they are very kid friendly – my gang all loved them.
Peanut Chicken Skewers
based on a recipe that appeared a few years ago in Real Simple
– 1 cup salted, roasted peanuts roughly chopped (I put them in a ziploc baggie and had one of the kids bang away with a mallet)
– 1/2 cup panko bread crumbs
– 1/4 cup fresh flat-leaf parsley, chopped
– salt & pepper
– 1 lb of chicken – either breasts sliced into thin strips or tenderloins
– 2 TB vegetable oil
– wood skewers (I always soak mine in water for a few hours so there are no issues with wood & fire)
– 1/2 cup mayo
– 1 tsp Asian chili-garlic sauce
– 1 tsp Asian sweet chili cauce
1. Make dipping sauce by combining all three ingredients; place in fridge until ready to eat.
2. On a large plate combine the peanuts, bread crumbs & parsley with a dash of salt & pepper.
3. Thread each chicken strip onto a skewer and press into the peanut mixture to coat.
4. Heat the oil in a large skillet over medium heat. Cook the skewers until golden – 2-3 minutes on each side. I did mine in batches of three and transferred them to a platter lined with paper towels to soak up any grease. However, since we’re only using a couple tablespoons these weren’t greasy at all. Add oil to the skillet while cooking your batches if necessary.
5. Serve with the dipping sauce.