Thai Chicken Bites With Dipping Sauce

Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup mix peanut sauce coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.

Heat a 12-inch non-stick skillet over medium-high heat until very hot then add chicken. Cook turning once until crusty brown and fully cooked about 2 minutes per side. Transfer to a cutting board and let rest.

Add peanut mixture to empty skillet; cook stirring constantly to loosen brown bits until sauce reduces by half about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)

To serve cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.