Coconut Chicken with Apricot Ginger Dipping Sauce

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  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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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


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


  1. 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.
  2. 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.
  3. 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.