Best Crunchy Chicken Chunks With Thai Peanut Sauce Recipes

ASIAN PEANUT CHICKEN TENDERS

Asian Peanut Chicken Tenders image

Ginger, lime and peanuts flavor these Asian inspired tenders.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons teriyaki sauce
1 tablespoon creamy peanut butter
1 tablespoon lime juice
1/2 teaspoon ground ginger
1 egg
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped salted dry-roasted peanuts
1 package (14 oz) uncooked chicken tenders (not breaded)

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.

Nutrition Facts : Calories 340, Carbohydrate 16 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g

CRUNCHY CHICKEN CHUNKS WITH THAI PEANUT SAUCE

Crunchy Chicken Chunks with Thai Peanut Sauce image

Betty Crocker's Diabetes Cookbook shares a recipe! Breaded chicken chunks "Thai" together a whole new taste when dipped in peanut sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 12

Ingredients

1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup)
1/2 cup Original Bisquick™ mix
3/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
Cooking spray
1/2 cup plain low-fat yogurt
1/4 cup creamy peanut butter
1/2 cup fat-free (skim) milk
1 tablespoon soy sauce
1/8 teaspoon ground red pepper (cayenne), if desired

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with foil. In 2-quart resealable food-storage plastic bag, mix cereal, Bisquick mix, paprika, salt and pepper until well blended. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in pan. Spray chicken with cooking spray.
Bake uncovered 20 to 25 minutes or until coating is crisp and chicken is no longer pink in center.
In 10-inch nonstick skillet, mix all sauce ingredients. Cook over medium heat 3 to 4 minutes, stirring occasionally, until mixture begins to thicken. Serve chicken chunks with sauce.

Nutrition Facts : Calories 180, Carbohydrate 13 g, Cholesterol 35 mg, Fiber 0 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg