Chicken with Thai Peanut Sauce in a Phyllo Pastry Tartlet
Kristen Parker
From the Kitchen of Salem-Keizer ProStart Culinary Students, courtesy Chef’s Night Out
ingredients
- 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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