Chicken Satay Bites

• 2 (6-inch) pita loaves with pockets, each cut into 8 wedges
• 2 tablespoons vegetable oil
• 1/4 cup crunchy peanut butter
• 1/4 cup chopped fresh cilantro plus 32 whole fresh cilantro leaves
• 3 tablespoons fresh lime juice
• 3 tablespoons water
• 1 tablespoon chopped peeled fresh ginger
• 1/2 teaspoon Tabasco or other hot sauce
• 1/4 teaspoon salt
• 2 cups shredded cooked chicken, warm (1/2 lb; preferably dark meat with skin)

1. Put oven rack in middle position and preheat oven to 400u0b0F.
2. Tear each pita wedge at fold to form 2 triangles. Brush rough sides of pita triangles with 1 tablespoon oil and toast on a baking sheet until crisp and golden, 8 to 10 minutes. Pulse peanut butter, chopped cilantro, lime juice, water, ginger, Tabasco, salt, and remaining tablespoon oil in a food processor until combined well but still slightly chunky. Toss chicken with peanut sauce and season with salt. Mound on pita toasts and top with cilantro leaves.

pockets, vegetable oil, crunchy peanut butter, fresh cilantro, lime juice, water, fresh ginger, hot sauce, salt, chicken

Taken from www.epicurious.com/recipes/food/views/chicken-satay-bites-231161 (may not work)