THAI PEANUT CHICKEN

Ingredients
1 tablespoon soy sauce
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
1/2 teaspoon minced fresh ginger
1/2 teaspoon sesame oil
1/2 teaspoon canola oil
4 oz. small diced boneless chicken breast
2 tablespoons water
1 teaspoon granulated sugar
1 teaspoon chunky peanut butter
2 tablespoons, cut 1/2 inch on bias, snow peas
2 tablespoons 1/2 inch diced red bell pepper
2 tablespoons drained and julienne-cut canned water chestnuts
15 Athens® Mini Fillo Shells (1 box)

To make marinade, in a small bowl, combine soy sauce, garlic, pepper sauce, ginger, sesame oil and canola oil. Blend well. Reserve all but 2 tablespoon of marinade. Add chicken to remaining 2 tablespoons marinade. Mix lightly and chill for 1 hour. In a small skillet sauté chicken for 5-7 minutes until fully cooked. Remove from skillet.

In a small skillet, combine reserved marinade, water and sugar. Heat and stir 2-3 minutes until sugar is dissolved. Add peanut butter and stir well. Add chicken and vegetables to the sauce and toss lightly. Spoon 1 rounded teaspoon of filling into each Fillo Shell. Serve warm.

Makes 15 Appetizers