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Coconut Chicken with Apricot Ginger Dipping Sauce

 Coconut Chicken with Apricot Ginger Dipping Sauce
Recipe provided by Smucker's®
4 ServingsReady In Time 35 minutes


  • 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


  • 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

2 of 2

Coconut Chicken with Apricot Ginger Dipping Sauce (continued)

Directions (continued)

  • 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. Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.