Chef’s Notes: These don’t have an official name, nor is there a precise list of ingredients. I concocted these based on something similar that my niece often makes for family get-togethers. I served them at a party recently and everyone loved them.
These Asian-type appetizer thingys
Makes about 24
(1ish) Boneless skinless chicken breast, cut into bite-sized pieces
(8 slices) Maple bacon, each slice cut into thirds
(1 can) Sliced water chestnuts
3/4 C. LaChoy Garlic-Ginger stir-fry sauce
About 2 tsp. soy sauce
Toothpics with pointy ends
Fold a bacon slice in half lengthwise. Poke a toothpic through the end of bacon slice. Then add a water chestnut slice, a piece of chicken, and another water chestnut slice. (You kinna have to twist the water chestnuts onto the toothpic to keep it from snapping in half.) Then fold the bacon slice around and onto the other end of the toothpic. Lay the appetizer thingy on a baking sheet and repeat with all the remaining ingredients. Whisk together the stir-fy sauce, soy sauce, and about 1/4 cup water; drizzle over the appetizers. Marinate for a few hours. Preheat oven to 375 degrees. Bake for 30 minutes.