Title: Thai Chicken Sticks (Patay)
Categories: Bbq
Yield: 4 Servings

1/2	c	Creamy peanut butter
1/4	c	Water
1/4	c	Soy sauce
1	ts	Sesame oil
1	ts	Hoisin sauce
2	lg	Garlic cloves; minced fine
2	tb	Ginger root; minced very fine
3	tb	Lime juice
2	tb	Brown sugar
1	ts	Crushed red pepper
1	lb	Boned and skinned chicken breasts; sliced 1-inch thick
2	c	Endive; shredded
2		Stalks scallions; sliced thin
16		Bamboo skewers; soaked in water

Prepare the grill for the direct cooking method. In a saucepan combine the first 10 ingredients and stir over a medium high heat for 6-7 minutes until smooth. Reserve half of the mixture. Thread chicken strips onto bamboo skewers and place on the grid. Grill over medium-hot coals for 3 minutes, turn and brush with sauce mixture. Continue turning and brushing for an additional 6-7 minutes or until juices run clear.

Place endive on a platter, remove chicken from the grill and place on top of the endive. Sprinkle with scallions. Serve the reserved peanut mixture on the side.

Recipe by: Larry Gerber

Converted by MM_Buster v2.0l.

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