Chicken Tenders With Peanut Butter Dip Recipes

Steps:

• In medium bowl, mix Peanut Sauce ingredients. Cover; refrigerate until ready to serve.
• Heat oven to 400°F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large reasealable food-storage plastic bag, place bread crumbs and peanuts. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauce.

Steps:

• Heat oil in a large skillet over medium heat. Add the chicken pieces, and cook until chicken starts to turn white. Add the onion, mushrooms, and red pepper flakes. Season with salt and pepper. Cook, stirring constantly until onions are translucent, about 5 minutes.
• Pour the tomatoes and chicken stock into the skillet, and simmer for about 10 minutes, or until chicken is cooked through. Stir in peanut butter, and cook stirring constantly until the sauce thickens. This should only take a minute or two. If the sauce is not thickening, you may stir in more peanut butter.

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, peanut butter, sugar and chili powder. Bring to a boil. Cook and stir for 2-3 minutes or until slightly thickened., Remove from the heat; stir in the lemon juice, soy sauce and salt.

Steps:

• In a small saucepan, combine the first eight ingredients. Cook and stir over medium-high heat for 3 minutes or until smooth. Remove from the heat; set aside 2 tablespoons sauce for serving. , Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers. Grill, uncovered, over medium-high heat or broil 6 in. from the heat for 2 minutes; turn and brush with remaining sauce. Continue turning and basting for 4-6 minutes or until no longer pink. , Place cabbage on a serving plate; top with skewers. Sprinkle with celery and sunflower kernels. Serve with reserved sauce.

Steps:

• In a large bowl, combine 1/4 cup soy sauce, olive oil, salt & pepper, then add chicken tenders, cover & refrigerate for 1 hour.
• In a small bowl, whisk together the honey, peanut butter, the last 2 tablespoons of soy sauce & the teriyaki sauce.
• Heat a large grill pan over medium-high heat for about 3 minutes or until it is smoking.
• Remove chicken from marinade & discard the marinade. Cook the tenders, turning once, for about 6 minutes per side, or until cooked through.
• Garnish sauce with the chopped peanuts, if desired, & serve with the tenders.

Steps:

• For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
• Meanwhile, soak the wooden skewers in water.
• When ready to cook the chicken, heat a grill pan over medium heat.
• Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
• For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
• To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

Steps:

• Whisk all the ingredients but the chicken together.
• Place chicken in a zip lock bag add just enough marinade to coat the chicken and chill for 1 hour.
• Chill rest of sauce for dipping.
• Skewer chicken in a ribbon method onto soaked skewers.
• Grill on a well seasoned grill over med-high heat for about 7 minutes. Basting with the chicken marinade.
• Serve with chilled dip and fresh sliced cucumbers!