Thai Chicken Tenders Recipe 435
THAI CHICKEN TENDERS RECIPE - (4.3/5)
Provided by á-31592
Number Of Ingredients 7
Steps:
- 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.
SWEET CHILI CHICKEN TENDERS
These Thai Sweet Chili Chicken Tenders are juicy and flavorful and oh so easy to make. Low Carb and simple plus this meal is family friendly.
Provided by Karin and Ken
Categories Main Course
Number Of Ingredients 4
Steps:
- Gather all the ingredients needed
- Preheat oven to 400ºF.
- Place chicken tenders on a baking sheet that has been lined with aluminum foil and sprayed with non-stick spray.
- Salt and pepper them.
- In a small bowl, combine sweet chili sauce and mayonnaise.
- Brush half of mixture over chicken tenders.
- Bake for 15 minutes.
- Remove from oven and brush remaining sauce over top.
- Bake for an additional 15 minutes or until the internal temperature reaches 165ºF.
- Serve and Enjoy
Nutrition Facts : ServingSize 1 Serving, Calories 299 kcal, Carbohydrate 8 g, Protein 32 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 102 mg, Sodium 422 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 11 g
THAI CHICKEN TENDERS
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.
Provided by Suray Culinary Specialties
Categories Thai Recipes
Time 11m
Yield 5
Number Of Ingredients 7
Steps:
- 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 : Calories 359.8 calories, Carbohydrate 16.9 g, Cholesterol 53.5 mg, Fat 21.1 g, Fiber 2.6 g, Protein 27.6 g, SaturatedFat 4 g, Sodium 582.8 mg, Sugar 9.6 g
TENDER THAI CHICKEN WITH BASIL
Posting the for the Zaar World Tour III. From Foster Farms, the original recipe calls for 1 package boneless, skinless breast tenders. Zaar does not recognize this so I entered 2 lbs. After reading Lori's helpful review, I listed the salt as optional.
Provided by cookiedog
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large non-stick frying pan over medium heat. Add mushrooms, garlic, and red pepper flakes; cook for 3 minutes stirring frequently, remove from pan.
- Add chicken tenders to the pan and cook 3-5 minutes or until cooked.
- Return mushroom mixture to the pan; add lime zest, oyster sauce and chopped basil. Heat through, about 3 minutes more.
- Place cooked rice on a serving platter, top with chicken mixture and garnish with basil leaves.
Nutrition Facts : Calories 441.9, Fat 6.2, SaturatedFat 1.4, Cholesterol 145.3, Sodium 697.5, Carbohydrate 40.2, Fiber 1.5, Protein 51.8
THAI RESTAURANT CHICKEN
This dish is great because you can add any additional veggies you like, making it your own Thai specialty! -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the cornstarch, brown sugar and pepper. Add broth; stir until smooth. Stir in the vinegar, soy sauce and peanut butter; set aside., In a large nonstick skillet or wok, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm., Stir-fry the onion and red pepper in remaining oil for 2 minutes. Add mushrooms; stir-fry 2-3 minutes or until crisp-tender. Add garlic; cook 1 minute longer., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add chicken; heat through. Serve with rice.
Nutrition Facts : Calories 359 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 704mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges
THAI CHICKEN
This recipe was created when we felt like having spicy, Oriental tasting food. It's delicious, and uses bold ingredients such as peanut butter, fresh ginger and sesame oil. Try serving over rice.
Provided by Debora
Categories World Cuisine Recipes Asian Thai
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.
- Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.
- Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour sauce over, and garnish with the chives.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 16.8 g, Cholesterol 188.4 mg, Fat 20.5 g, Fiber 2.6 g, Protein 53.4 g, SaturatedFat 4.1 g, Sodium 3930.3 mg, Sugar 7.1 g
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