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1. Cut chicken into 1-inch cubes and place in a bowl. Combine scallions, oil, lime juice, honey, fish sauce and garlic in a blender until nearly smooth. Pour over chicken, cover and chill for 30 min or up to 3 hr.
2. For the dipping sauce, cook vinegar and sugar over medium-high heat in a small saucepan. Simmer until reduced slightly, about 4 min. Cool, then add cilantro, peanuts and red chilies.
3. Cook chicken on a grill pan or in a large skillet over medium-high heat until golden and cooked through, about 6 min. Thread one or two pieces of chicken onto hors d'oeuvre skewers with a cilantro leaf and serve with dipping sauce. Makes 30 appetizers.