ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce 
1/3 c. sugar 
4 tsp. vegetable oil 
1 1/2 tsp. ground ginger 
1 tsp. five spice powder 
2 bunches green onion 
16 chicken strips (approx. 1kg.) 

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves.  Stir in green onions.  Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 180 degrees. Drain chicken RESERVING MARINADE.  Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade. 

Another variation of the same recipe: 
4 halves, skinned & boned chicken breasts 
2 c. half & half 
1 1/2 c. mayonnaise 
3 tbsp. mango chutney 
2 tbsp. dry sherry 
1 tbsp. sherry vinegar 
2 tbsp. plus 1 tsp. curry powder 
1 tsp. turmeric 
2 c. finely chopped salted roasted peanuts 

Preheat oven to 180 degrees.Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender 
or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.  Refrigerate 30 minutes.  Arrange on a serving plate with fancy toothpicks. 

Print Friendly, PDF & Email
(Visited 86 times, 1 visits today)
Advertisements
 

Leave a Reply

Your email address will not be published. Required fields are marked *