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My review
Thai Chicken Tenders
Suray Culinary Specialties
"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."
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Ingredients
11 m servings 360 calsOriginal recipe yields 5 servings
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Directions
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Prep
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Ready In
- 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.
Nutrition Facts
Per Serving: 360 calories; 21.1 g fat; 16.9 g carbohydrates; 27.6 g protein; 53 mg cholesterol; 583 mg sodium. Full nutrition
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Reviews
Read all reviews 81104 Ratings
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Most helpful positive review
5/7/2006
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 po...
Most helpful critical review
11/9/2007
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 Asia...
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5/7/2006
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 po...
11/9/2007
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 Asia...
11/18/2008
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 a...
11/2/2007
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 ...
12/29/2007
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...
6/29/2009
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 butte...
2/5/2009
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 brown...
6/13/2011
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