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Thai Peanut Chicken

Total Time: 90 MIN Makes: 15 Appetizers
Prep Time: 75 MIN Cook Time: 15 MIN

These exotic and flavorful Mini Phyllo Shell appetizers put marinated and sauteed chicken breast center stage with snow peas and bell peppers, then add a chunky peanut butter crunch to the mix.

  • 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 crunchy 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
  • 1 package (15 count) Athens® Mini Phyllo Shells


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 saute 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 Phyllo Shell. Serve warm.