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READY IN 11 mins

Thai Chicken Tenders

Read Reviews (65)

"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." — Suray Culinary Specialties

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Types of Cooking Oil

Battle of the Butter: Salted vs. Unsalted

Cooking with Cayenne Pepper

Original recipe makes 5 servings Change Servings

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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PREP 5 mins
COOK 6 mins
READY IN 11 mins

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Reviews More Reviews

Most Helpful Positive Review

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.

—Karina

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Most Helpful Critical Review

Nov 09, 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.

—Dianemwj

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84 Ratings

Nov 18, 2008

Awesome! I did what other reviewers said - I put the peanut butter (chunky), ginger, 3/4 cup water and hoison sauce in a small saucepan and heated it up. Cooked the chicken in the sesame oil and then added the sauce. I didn't have cayenne pepper so I used crushed red pepper - made it nice and spicy! Didn't have any scallions so just skipped them. Served it with Jasmine rice.

—NancyJak

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Nov 02, 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!

—LINDA MCLEAN

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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.

—CURTISLEE

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Jun 30, 2009

I made a few changes, thanks to other reviews, and in the end my whole picky family loved this dish! I made the sauce seperately, with all the listed ingredients, but only a 1/4 cup peanut butter, added some soy sauce, chicken broth, lime juice, garlic and tahini. I also added carrots, cabbage, peas and broccoli. First i browned the chicken, then added the veg and some stock to steam it. this made the chicken come out really tender too. When all was cooked i tossed it in the sauce and served over rice with chili flakes sprinkled on top.

—penderpirategirl

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Feb 06, 2009

Excellent! A family fav everytime I make it. I occasionally sub Goyza sauce for Hoisin if that's what I have on hand and crushed red pepper flakes for the cayenne. Also, once chicken is browned, I remove from pan, mix the sauce ingredients in the pan then return the chicken to finish cooking in the sauce. This makes for a smooth sauce. Try this recipe, you won't be disappointed!

—aly10

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Jun 13, 2011

very tasty.. I added some snow peas and water chestnuts to this, but agree with everyone else that the sauce was very very thick.. I thinned with rice wine vinegar.. yum

—LindaT

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Nutrition

Calories
360 kcal
18%

Carbohydrates
16.9 g
5%

Cholesterol
53 mg
18%

Fat
21.1 g
32%

Fiber
2.6 g
10%

Protein
27.6 g
55%

Sodium
583 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Thai Chicken Tenders

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 360
Calories from Fat: 189

% Daily Value *
Total Fat 21.1g 32 %
Saturated Fat 4g 20 %
Cholesterol 53mg 18 %
Sodium 583mg 23 %
** Potassium 294mg 8 %
Total Carbohydrates 16.9g 5 %
Dietary Fiber 2.6g 10 %
Protein 27.6g 55 %
Sugars 9.6g
** Vitamin A 2 %
** Vitamin C 5 %
** Calcium 3 %
** Iron 11 %
** Thiamin 7 %
** Niacin 113 %
** Vitamin B6 33 %
** Magnesium 12 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.