Peanut Butter Chicken Tenders Recipe

Peanut Butter Chicken Tenders Recipe
Peanut Butter Chicken Tenders Recipe photo by Taste of Home
Publisher Photo

Peanut Butter Chicken Tenders Recipe

Be the first to add a review
Publisher Photo
These delicious chicken skewers are brushed with a delightful peanut butter and ginger-lime sauce, then grilled to tender perfection. Billie Moss from Walnut Creek, California submitted the recipe.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup water
  • 1/4 cup creamy peanut butter
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon minced fresh gingerroot
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 cup shredded red cabbage
  • 1 tablespoon finely chopped celery
  • 1 tablespoon sunflower kernels

Directions

In a small saucepan, combine the first eight ingredients. Cook and stir over medium-high heat for 3 minutes or until smooth. Remove from the heat; set aside 2 tablespoons sauce for serving.
Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers. Grill, uncovered, over medium-high heat or broil 6 in. from the heat for 2 minutes; turn and brush with remaining sauce. Continue turning and basting for 4-6 minutes or until no longer pink.
Place cabbage on a serving plate; top with skewers. Sprinkle with celery and sunflower kernels. Serve with reserved sauce. Yield: 2 servings.
Originally published as Peanut Butter Chicken Tenders in Cooking for 2 Summer 2007, p21

Nutritional Facts

1 each: 421 calories, 21g fat (4g saturated fat), 94mg cholesterol, 518mg sodium, 17g carbohydrate (10g sugars, 3g fiber), 43g protein.

  • 1/4 cup water
  • 1/4 cup creamy peanut butter
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon minced fresh gingerroot
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 1 cup shredded red cabbage
  • 1 tablespoon finely chopped celery
  • 1 tablespoon sunflower kernels
  1. In a small saucepan, combine the first eight ingredients. Cook and stir over medium-high heat for 3 minutes or until smooth. Remove from the heat; set aside 2 tablespoons sauce for serving.
  2. Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers. Grill, uncovered, over medium-high heat or broil 6 in. from the heat for 2 minutes; turn and brush with remaining sauce. Continue turning and basting for 4-6 minutes or until no longer pink.
  3. Place cabbage on a serving plate; top with skewers. Sprinkle with celery and sunflower kernels. Serve with reserved sauce. Yield: 2 servings.
Originally published as Peanut Butter Chicken Tenders in Cooking for 2 Summer 2007, p21

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeanut Butter Chicken Tenders

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review