Thai Chicken Tenders

By Addie

"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." — Suray Culinary Specialties

Ingredients

• 2 tablespoons sesame oil
• 1 pound boneless, skinless chicken, sliced into strips
• 2 teaspoons minced ginger
• 1/2 cup hoisin sauce
• 1/2 cup Peter Pan Creamy Peanut Butter
• 1 teaspoon McCormick. cayenne pepper
• 1/2 cup scallions, chopped

Preparation

Step 1

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.
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REVIEWS: (65)

It turned out very tasty, but I had to make a couple modifications. Try using room temperature pb and add about 3/4 cups of water to the peanut sauce or it will clump and stick to the pan. If possible, prepare the sauce separately and then add it to the chicken.

Awesome! I did what other reviewers said - I put the peanut butter (chunky), ginger, 3/4 cup water and hoison sauce in a small saucepan and heated it up. Cooked the chicken in the sesame oil and then added the sauce. I didn't have cayenne pepper so I used crushed red pepper - made it nice and spicy! Didn't have any scallions so just skipped them. Served it with Jasmine rice.

Boy, this recipe needed a lot of help to be palatable. First of all, sesame oil is not a good choice for browning anything. It is strongly flavored and has a very low smoking point. Most Asian recipes use it as a flavoring ingredient, not a frying medium. I used peanut oil to brown the chicken tenders after seasoning them with salt, pepper and Asian pepper spice. After browning, I removed them from the pan to prevent over-cooking. The sauce was way too thick and I thought the flavor rather one dimentional, so I added one tsp sesame oil, ginger, garlic, soy sauce, rice vinegar, 5-spice powder and a little water to thin it. I heated the sauce in the skillet, and when it was hot, put the chicken tenders back in. They were okay, but not very Thai,IMO. There are better recipes on this site. Sorry.

I thought this sauce was great, but then again, I love peanut butter and hoisin. I melted my PB in the microwave first and then proceeded. To the reviewer who said the hoisin made the sauce too fishy; I'm not sure what you used, but there is no fish in hoisin sauce. Just fermented soy beans, sugar, vinegar, garlic etc. Good recipe and thank you!

Maybe it's common sense, but if you don't care for hoisin sauce and/or peanut butter, don't prepare this one. Those flavors are prominent and as such dominate the recipe. Otherwise, 1) As others recommend, use a sauce pan to mix the sauce. That makes certain the ingredients are mixed well and will keep it from clumping, 2) I used peanut butter with nuts, which tasted great and is not unusual for Asian cooking, 3) I used a lot of water in the sauce (didn't measure, but at least a cup) to thicken up the sauce. I thought it was way too thick as written. The water did not dilute the flavor at all, 4) I only had 1 tablespoon of sesame oil left, so I mixed it with peanut oil and it was a good choice. This recipe is so easy that I can imagine throwing it together for a snack or "different than the same ol'" quick lunch quite often. Strong, but good flavor if you like the main ingredients.

I made a few changes, thanks to other reviews, and in the end my whole picky family loved this dish! I made the sauce seperately, with all the listed ingredients, but only a 1/4 cup peanut butter, added some soy sauce, chicken broth, lime juice, garlic and tahini. I also added carrots, cabbage, peas and broccoli. First i browned the chicken, then added the veg and some stock to steam it. this made the chicken come out really tender too. When all was cooked i tossed it in the sauce and served over rice with chili flakes sprinkled on top.

Very tasty. I added some snow peas and water chestnuts to this, but agree with everyone else that the sauce was very very thick.. I thinned with rice wine vinegar.. yum!

Now I can make one of my favorite thai takeouts at home. Use crunchy peanut butter and toss with rice noodles to make "peanut noodle". I too had to add about 1/4 cup of water to the sauce. Also, next time I will probably cut the cayenne pepper to 1/2 teaspoon...a full teaspoon comes out a strong "medium" on the thai restaurant spicy scale.

Everyone loved this. I did make a few modifications, I mixed the sauces together and found that it was just too thick so I ened up adding 3/4 cup of water to the mixure and cooked probably for 5 min. I was also added red onions to the mixture since I was out of scallions.

Excellent! A family fav everytime I make it. I occasionally sub Goyza sauce for Hoisin if that's what I have on hand and crushed red pepper flakes for the cayenne. Also, once chicken is browned, I remove from pan, mix the sauce ingredients in the pan then return the chicken to finish cooking in the sauce. This makes for a smooth sauce. Try this recipe, you won't be disappointed!

Good stuff! We changed it up a bit. I wanted to stretch the chicken so added a bunch of vegetables: half a large onion, two carrots, a big bell pepper, some cabbage... For the sauce, we added all ingredients to a bowl and mixed them, adding about a quarter cup of leftover coconut milk and some water(per the other reviews), and several shakes of curry powder. I poured the sauce over the chicken and veggies when they were done, cooking only another couple minutes. The juices from the vegetables and chicken thinned the sauce the rest of the way and it was the perfect consistency. Very tasty. We got four substantial meals from one large chicken breast and two cups cooked rice. Probably also reduced the calories a little that way. Thanks for the easy recipe!

I loved this and so did my kids. Tasted yummy and so easy and quick! Served with Sweet and Spicey Green Beans (from this site) and some jasmine rice. Will definitely make again soon.

I enjoyed the dish. Because the sauce was thick I added chicken broth. I also added onions and carrots.

Tasty, easy. Like many other reviewers, I added some water to the sauce and made it on the side. Will definitely make again.

This was an excellent dinner but we have to cut the peanut butter to maybe half than what the recipe calls for. overall we will make again.

I felt like it was too much peanut butter in the recipe. My kids thought I had another of my inventions for dinner so I was really bummed to has gotten it from an actual recipe in the web. I'll have to really think about making this again.

Very good, will be making again!

This was very good, but the sauce was too thick to spread evenly over the chicken. When I reheated the leftovers, I added some chicken broth, which made it much better.

This is a WONDERFUL recipe for homemade Thai food. I serve mine with Jasmine rice & it makes a whole meal. I don't typically use sesame oil since it is a bit pricey but I have found that vegetable oil works just as well. I also add a little bit more cayenne pepper since I like the added heat. It's pretty quick to make too!

I rather enjoyed the taste of the dish, but I ditto the thickness that others here have mentioned. Next time I will try to use about half of the peanut butter and hoisin and add some honey to add sweetness. There was just way to much sauce for the amount of chicken. I thinned the sauce out a bit with canned chicken broth. This worked pretty good. Loved the flavor overall, just a bit to much thick peanut butteryness. Was great over white rice!

This recipe was awesome. Even my husband who likes great food - loved the flavors! The kids also ate it - not too spicy. I mixed the the sauce with the sliced chicken ahead of time prior to cooking - this allowed more flavor throughout the chicken. (I had followed the recipe the first time - and felt I needed to mix the peanut butter/ginger/hoisen sauce together prior to adding to the chicken.)If you like asian food and are looking for a quick easy recipe - which the whole family will enjoy - This recipe is it! I served it with rice - green beans and a salad with a ginger/vinegarette dressing!

These were really easy to make. We will be making these again before ever ordering Thai take-out. The cayenne pepper gave it a nice kick and the creamy sauce turned our boring chicken into a real meal. Thanks!

I made my own Hosin Sauce. For 1/2 cup INGREDIENTS: 4 tablespoons soy sauce 2 tablespoons peanut butter or black bean paste 1 tablespoon honey or molasses or brown sugar 2 teaspoons white vinegar 1/8 teaspoon garlic powder 2 teaspoons sesame oil 20 drops chinese hot sauce, habenero or jalepeno 1/8 teaspoon black pepper DIRECTIONS: Simply mix together. At first, it does not appear like it will mix but, keep at it just a bit longer and you have it.