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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

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Makes 20 tartlets

Makes 20 tartlets
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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To make sauce, mix peanut butter, garlic, ginger, lemon, soy sauce, and Tabasco until smooth. Set aside. Put chicken in pan and cover with cold water. Bring slowly to simmering point. Simmer gently without boiling until cooked through, 7 to 10 minutes. Cool completely in cooking liquid. Drain and cut chicken on the diagonal into 1/8 inch thick slices. Cut diagonal slices in half. To assemble, place 1 teaspoon of sauce in each tartlet. Arrange chicken slices on top. Sprinkle with black sesame seeds, garnish with scallion slices and red ginger slice.

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