Time 50m Number Of Ingredients 13 Steps:
Heat 1 tbsp of the oil in a deep frying pan over a medium heat. Brown the chicken in batches, setting aside once golden. Fry the onion for 8 minutes until softened. Then add the garlic, chilli and ginger and fry in the other 1 tbsp oil for 1 min. Add the garam masala and fry for 1 min more. Stir in the peanut butter, coconut milk and tomatoes, and bring to a simmer. Return the chicken to the pan and add the chopped coriander. Cook for 30 mins until the sauce thickens and the chicken is cooked through. Serve with the remaining coriander, roasted peanuts and rice, if you like.
Time 35m Yield 4 Number Of Ingredients 9 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.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper. In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs. Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet. Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown.
Time 1h15m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Season the tenders with salt, pepper and paprika. Place in a large bowl or in a large plastic bag with a zip-lock closure. Add buttermilk, mix well and marinate at room temperature for 30 minutes or for up to one day in advance refrigerated. Preheat the oven to 350°F and line 2 baking sheets with foil. Lightly oil the foil. Combine the Planter’s Peanuts and the breadcrumbs in the bowl of a food processor. Process until the peanuts are finely ground. Empty into a large bowl for dipping. Place the flour in a separate bowl. Beat the eggs until frothy in another bowl. Working with one tender at a time, lift the fingers to drain off excess buttermilk and roll in the flour, making sure it is thoroughly coated. Transfer to the bowl with the egg and turn to coat. Roll in the Planter’s Peanut mixture until completely coated. Place on the baking sheets and bake, turning once, until firm to the touch and lightly browned, 20 to 25 minutes. Season with salt and pepper. Serve warm.
Time 30m Yield 4 Number Of Ingredients 8 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.
Time 30m Yield 2 servings. Number Of Ingredients 12 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.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Combine peanut butter, stock, lime juice, soy sauce, hot chili flakes, cayenne and honey in a small saucepan. Stir to combine and bring to a simmer over medium heat, stirring occasionally. When peanut butter has melted, season, to taste, with salt and pepper and remove from heat. Preheat grill. Skewer chicken tenders, brush both sides with oil and season with salt, pepper and allspice. Grill chicken until it is browned on both sides and cooked through, about 4 minutes per side. Serve with peanut sauce.
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.
More about “peanut butter chicken tenders recipes”
Time 22m Yield 4 serving(s) Number Of Ingredients 10 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.
