This tasty recipe is a perfect finger food for your next party or gathering! Skip the sesame seeds and keep the peanut sauce on the side if you want to make it nut-free.
Ingredients
- 3 pounds chicken (tenderloins are easier to slice and are generally more consistent in size)
- 3 tablespoons garlic, minced
- 3 tablespoons ginger, minced
- ¼ cup soy sauce
- 3 tablespoons fish sauce
- ¼ cup raw honey
- 1 teaspoon black pepper
- ¼ cup creamy peanut butter
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce
- ¼ cup water
- 1 pound radicchio
- 3 English cucumbers, sliced
- 8 ounces micro greens (This recipe uses Gilbertie’s “Lettuce Entertain You” mix, which includes beautiful violas!)
- Toasted sesame seeds (optional garnish)
Cooking
Place sliced chicken in a bowl. Combine all other ingredients from the Chicken category in another mixing bowl, then pour over the sliced chicken. Toss chicken in this mixture, making sure it is completed coated. Let marinate overnight or 6-9 hours. Once marinated, bake at 400°F for 20-30 minutes or until cooked thoroughly.
Preparation
While chicken is cooking, prepare the peanut sauce. Combine the peanut butter, vinegar, and soy sauce. Gradually add the water, a little at a time, constantly stirring to emulsify. It is ready when the liquid and solid ingredients have come together to make a smooth sauce.
Instructions
Pull apart the radicchio to form “cups” in which to serve the chicken. Layer the micro greens and sliced cucumbers into the radicchio. Place slices of cooked chicken over the bed of greens and drizzle peanut sauce over them. Garnish with toasted sesame seeds and violas (optional). Ready to serve!
