Coconut Chicken with Apricot Ginger Dipping Sauce
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 servings
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 4 servings
Ingredients
COCONUT CHICKEN:
1 1/2 tsps. seasoned salt
1/2 tsp. Chinese five spice powder
2 tbsps. Smucker's® Creamy Natural Peanut Butter
1/4 cup fat free milk
1 1/4 cups panko bread crumbs
1/2 cup flaked coconut
1 (1 lb.) pkg. boneless skinless chicken breast tenders
1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
APRICOT-GINGER SAUCE:
1 (10.25 oz.) jar Smucker's® Apricot Low Sugar Preserves, (1 cup)
1 tbsp. lite soy sauce
1/2 tsp. fresh squeezed lemon juice
3/4 tsp. dark Asian sesame oil
1/2 tsp. finely grated gingerroot
Directions
- COMBINE seasoned salt, five spice powder, peanut butter and milk in a shallow bowl. Combine bread crumbs and coconut in another shallow bowl. Coat chicken in peanut butter mixture, dip into breading mixture. Pat to coat well.
- HEAT oil in a large skillet over medium heat. Cook chicken tenders slowly to achieve even browning, about 3 to 4 minutes per side. Add more oil as needed.
- COMBINE preserves, soy sauce, lemon juice, sesame oil and gingerroot in a microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until warmed through; stir. Serve warm with chicken as a dipping sauce.
