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Chicken with Thai Peanut Sauce in a Phyllo Pastry Tartlet

KristenKristen Parker

From the Kitchen of Salem-Keizer ProStart Culinary Students, courtesy Chef’s Night Out

servings:Makes 20 tartlets


  • 20 small phyllo pastry cups
  • 1/4 cup smooth peanut butter
  • 1 garlic clove, crushed
  • 2 inches fresh ginger, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon dark soy sauce
  • 1/4 teaspoon Tabasco
  • 1 boneless, skinless chicken breast half
  • 1 tiny green onion, finely sliced on the diagonal
  • Black sesame seeds
  • Red ginger strip
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