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"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." — SMUCKER'S®
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Coconut Chicken:
1 1/2 teaspoons seasoned salt
1/2 teaspoon Chinese five-spice powder
2 tablespoons Smucker's® Creamy Natural Peanut Butter
1/4 cup fat free milk
1 1/4 cups panko bread crumbs
1/2 cup flaked coconut
1 (16 ounce) package boneless, skinless chicken breast tenders
1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
Apricot-Ginger Sauce:
1 (10.25 ounce) jar SMUCKER'S® Low Sugar Apricot Preserves
1 tablespoon lite soy sauce
1/2 teaspoon fresh-squeezed lemon juice
3/4 teaspoon dark Asian sesame oil
1/2 teaspoon 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.
4 Ratings
This was not cheap to make the Chinese spice was $3 alone. The peanutbutter sauce is VERY bitter and salty.
* 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: 623 Calories from Fat: 294
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