Oriental Chicken Tenders Curried Peanut
INGREDIENTS:
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| Oriental Chicken Tenders Curried Peanut |
- 1 c. soy sauce
- 1/3 c. sugar
- 4 tsp. vegetable oil
- 1 1/2 tsp. ground ginger
- 1 tsp. five spice powder
- 2 bunches green onion
- 16 chicken tenders (approx. 2 lbs.)
METHOD:
- Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.
- Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
Another variation of the same recipe:
INGREDIENTS:
- 4 halves, skinned & boned chicken breasts
- 2 c. half & half
- 1 1/2 c. mayonnaise
- 3 tbsp. mango chutney
- 2 tbsp. dry sherry
- 1 tbsp. sherry vinegar
- 2 tbsp. plus 1 tsp. curry powder
- 1 tsp. turmeric
- 2 c. finely chopped salted roasted peanuts
METHOD:
- Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.
- Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip bhicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
