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Thai Chicken Tenders
SUBMITTED BY:
Suray Culinary Specialties
PHOTO BY:
Rachel Jones
"This Thai-inspired dish can be made in less than 15 minutes. Strips of skinless chicken breast are cooked in sesame oil, and then coated with a sweet and spicy peanut sauce. Garnish with scallions, and serve with rice or noodles."
RECIPE RATING:
Read Reviews
(37)
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PREP TIME
5 Min
COOK TIME
6 Min
READY IN
11 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons sesame oil
1 pound boneless, skinless chicken sliced into strips
2 teaspoons minced ginger
1/2 cup hoisin sauce
1/2 cup Peter Pan® Creamy Peanut Butter
1 teaspoon McCormick® cayenne pepper
1/2 cup scallions, chopped
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DIRECTIONS
Heat oil in large skillet and cook chicken until it is no longer pink, about 2-3 minutes. Reduce heat to low and add ginger, Hoisin sauce, Peter Pan peanut butter and McCormick cayenne pepper. Cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes. Remove from heat and sprinkle with scallions. Serve immediately.
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REVIEWS
Reviewed on Jul. 21, 2006 by
Karina
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Karina
Jul. 21, 2006
It turned out very tasty, but I had to make a couple modifications. Try using room temperature pb and add about 3/4 cups of water to the peanut sauce or it will clump and stick to the pan. If possible, prepare the sauce separately and then add it to the chicken.
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18 users found this review helpful
It turned out very tasty, but I had to make a couple modifications. Try using room temperature...
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Reviewed on Nov. 2, 2007 by
LINDA MCLEAN
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LINDA MCLEAN
Nov. 2, 2007
I thought this sauce was great, but then again, I love peanut butter and hoisin. I melted my PB in the microwave first and then proceeded. To the reviewer who said the hoisin made the sauce too fishy; I'm not sure what you used, but there is no fish in hoisin sauce. Just fermented soy beans, sugar, vinegar, garlic etc. Good recipe and thank you!
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5 users found this review helpful
I thought this sauce was great, but then again, I love peanut butter and hoisin. I melted my...
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Reviewed on Dec. 29, 2007 by
CURTISLEE
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CURTISLEE
Dec. 29, 2007
Maybe it's common sense, but if you don't care for hoisin sauce and/or peanut butter, don't prepare this one. Those flavors are prominent and as such dominate the recipe. Otherwise, 1) As others recommend, use a sauce pan to mix the sauce. That makes certain the ingredients are mixed well and will keep it from clumping, 2) I used peanut butter with nuts, which tasted great and is not unusual for Asian cooking, 3) I used a lot of water in the sauce (didn't measure, but at least a cup) to thicken up the sauce. I thought it was way too thick as written. The water did not dilute the flavor at all, 4) I only had 1 tablespoon of sesame oil left, so I mixed it with peanut oil and it was a good choice. This recipe is so easy that I can imagine throwing it together for a snack or "different than the same ol'" quick lunch quite often. Strong, but good flavor if you like the main ingredients.
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4 users found this review helpful
Maybe it's common sense, but if you don't care for hoisin sauce and/or peanut butter, don't...
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Reviewed on Nov. 9, 2007 by
Dianemwj
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Dianemwj
Nov. 9, 2007
Boy, this recipe needed a lot of help to be palatable. First of all, sesame oil is not a good choice for browning anything. It is strongly flavored and has a very low smoking point. Most Asian recipes use it as a flavoring ingredient, not a frying medium. I used peanut oil to brown the chicken tenders after seasoning them with salt, pepper and Asian pepper spice. After browning, I removed them from the pan to prevent over-cooking. The sauce was way too thick and I thought the flavor rather one dimentional, so I added one tsp sesame oil, ginger, garlic, soy sauce, rice vinegar, 5-spice powder and a little water to thin it. I heated the sauce in the skillet, and when it was hot, put the chicken tenders back in. They were okay, but not very Thai,IMO. There are better recipes on this site. Sorry.
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4 users found this review helpful
Boy, this recipe needed a lot of help to be palatable. First of all, sesame oil is not a good...
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Reviewed on Sep. 15, 2007 by kari lou
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kari lou
Sep. 15, 2007
I loved this and so did my kids. Tasted yummy and so easy and quick! Served with Sweet and Spicey Green Beans (from this site) and some jasmine rice. Will definitely make again soon.
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2 users found this review helpful
I loved this and so did my kids. Tasted yummy and so easy and quick! Served with Sweet and...
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Reviewed on Nov. 4, 2007 by
Jennifer
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Jennifer
Nov. 4, 2007
This recipe was awesome. Even my husband who likes great food - loved the flavors! The kids also ate it - not too spicy. I mixed the the sauce with the sliced chicken ahead of time prior to cooking - this allowed more flavor throughout the chicken. (I had followed the recipe the first time - and felt I needed to mix the peanut butter/ginger/hoisen sauce together prior to adding to the chicken.)If you like asian food and are looking for a quick easy recipe - which the whole family will enjoy - This recipe is it! I served it with rice - green beans and a salad with a ginger/vinegarette dressing!
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1 user found this review helpful
This recipe was awesome. Even my husband who likes great food - loved the flavors! The kids...
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Reviewed on Oct. 28, 2007 by Mexica Chica
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Mexica Chica
Oct. 28, 2007
These were really easy to make. We will be making these again before ever ordering Thai take-out. The cayenne pepper gave it a nice kick and the creamy sauce turned our boring chicken into a real meal. Thanks!
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1 user found this review helpful
These were really easy to make. We will be making these again before ever ordering Thai...
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Reviewed on Aug. 7, 2007 by STANSANGELXXX
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STANSANGELXXX
Aug. 7, 2007
The hoisin made it a little too fishy for us, so we cut it out and liked it without.
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1 user found this review helpful
The hoisin made it a little too fishy for us, so we cut it out and liked it without.
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Reviewed on Nov. 25, 2006 by scrvarich
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scrvarich
Nov. 25, 2006
I came back to check and see if I missed a step after making this... something's not quite right with this. The flavors are good... I'd give them a four star rating. But my "sauce" -- if you can call it that -- never became a sauce; it was a clumpy mess that just hung around the outsides of the chicken. Then, when I put it in the serving bowl, the oils started to separate out. If I try it again, I think maybe I'll try to thin it with some coconut milk.
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1 user found this review helpful
I came back to check and see if I missed a step after making this... something's not quite...
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Reviewed on Sep. 24, 2008 by
Mission:No Leftovers
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Mission:No Leftovers
Sep. 24, 2008
I rather enjoyed the taste of the dish, but I ditto the thickness that others here have mentioned. Next time I will try to use about half of the peanut butter and hoisin and add some honey to add sweetness. There was just way to much sauce for the amount of chicken. I thinned the sauce out a bit with canned chicken broth. This worked pretty good. Loved the flavor overall, just a bit to much thick peanut butteryness. Was great over white rice!
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0 users found this review helpful