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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)']

Put oven rack in middle position and preheat oven to 400°F.
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.

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