Chicken Almond Satay Endive Bites
30 minutes
Serves: 36
A lightly pickled cucumber salad—sliced and tossed with paper-thin red onions and seasoned rice vinegar—is a nice crisp complement to these rich endive bites. Chop either white or dark chicken to make the creamy salad to spoon into each endive leaf. If you’d like, garnish each bite with a fresh cilantro leaf.
Ingredients
- 1/4 cup crunchy almond butter
- 1/3 cup water
- 2 tablespoons hoisin sauce
- 1 tablespoon chili garlic sauce
- 2 teaspoons tamari or soy sauce
- 2 teaspoons fresh lime juice
- 5 to 8 (20 ounces) Just Bare® Boneless Skinless Chicken Thighs, cut into 1-inch pieces. Cook to internal temp of 165°F.
- 4 heads Belgian endive, separated into leaves (about 36 leaves)
- Chopped toasted almonds, if desired
Instructions
- Whisk together almond butter, water, hoisin, chili garlic sauce, tamari, and lime juice in a medium bowl until well blended. Stir in chicken; gently stir until coated with sauce.
- Arrange endive leaves on large serving plates. Spoon chicken mixture onto endive; sprinkle with almonds. If making ahead, cover and refrigerate for up to 2 hours.