Recipe by SMUCKER'S®
"Coated in a peanut sauce, dipped into coconut/panko breading, and cooked until golden brown, these crispy chicken tenders are served with an apricot-ginger dipping sauce."
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1 1/2 teaspoons
Chinese five-spice powder
Smucker's® Creamy Natural Peanut Butter
fat free milk
1 1/4 cups
panko bread crumbs
1 (16 ounce) package
boneless, skinless chicken breast tenders
Crisco® Puritan Canola Oil with Omega-3 DHA
1 (10.25 ounce) jar
SMUCKER'S® Low Sugar Apricot Preserves
lite soy sauce
fresh-squeezed lemon juice
dark Asian sesame oil
finely grated gingerroot
made this tonight for my family of 4 was very good.i marinaded the chicken in the peanut sauce for about 1 hour in the fridge then breaded and fried them. did not have apricot jam for the dip... so i used marmelade instead and still turned out great.
Pretty good recipe. Don't microwave the sauce, rather heat it in a skillet.
This was not cheap to make the Chinese spice was $3 alone. The peanutbutter sauce is VERY bitter and salty.
This is a favorite in our house. I bake the chicken at 350 for 15-20 minutes rather than frying it. I always steam carrots to go with it because the sauce goes very well with them also.
To my surprise, we thoroughly enjoyed this. I tasted the peanut sauce coating and thought OMG it has too much seasoned salt, but you know what...it didn't. I wish there'd been more of a coconut flavor in the chicken, so I'll probably add more to the breading mixture in the future. We were not disappointed in any way with this recipe, and I will make it again. I don't fry often, but felt this one was worth the indulgence. Very easy recipe to prepare with nice presentation...and let's not forget TASTE.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Chicken with Apricot Ginger Dipping Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 294
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