Coconut Chicken with Apricot Ginger Dipping Sauce |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. Combine seasoned salt, five spice powder, peanut butter and milk in a shallow bowl. Combine bread crumbs and coconut in another shallow bowl. Coat chicken in peanut butter mixture, dip into breading mixture. Pat to coat well.
2. Heat oil in a large skillet over medium heat. Cook chicken tenders slowly to achieve even browning, about 3 to 4 minutes per side. Add more oil as needed.
3. Combine preserves, soy sauce, lemon juice, sesame oil and gingerroot in a microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until warmed through; stir. Serve warm with chicken as a dipping sauce.
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