ORIENTAL CHICKEN TEND E RS CURRIED PEANUT CHICKEN

 

 

1 c. soy sauce

1/3 c. sugar

4 tsp. vegetable oil

1 1/2 tsp. ground ginger

1 tsp. five spice powder

2 bun c hes green oni o n

16 chicken tenders (approx. 2 lbs.)

 

 

Blend soy sauce, su g a r, oil, gin g er and five spice powder in a large bowl until the sugar dissolves.   Stir in green onions. Add chicken tenders to marinade. Turn to coat.   Cover chicken and ref r ige r ate overnight. Preheat oven to 350 degrees. Drain chicken RES E R V ING M A RINADE. Arrange chic k e n in dish

and bake until brown and tender, while basting occasionally with marinade.

 

 

4 halves skinned & boned chic k e n breasts

2 c. ha l f & half

1 1/2 c. mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus 1 tsp. curry powder

1 tsp. turmeric

2 c. finely chopped s alted roasted peanuts

 

 

Preheat oven to 350 degrees.   P lace chi c ken b r easts in a shall o w baking dish just large enough to hold them.   Pour half and half over them a n d bake for

30 minutes.   Let cool and cut in 1 inch cubes.   Proce s s mayonnaise,chutne y , sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pie c es i n to the cu r ry may o nnaise and roll in the ch opped nuts. Refrigera t e 30 minutes.   Arrange on a se r ving plate with fancy toothpicks.

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