Thai Chicken Tenders

Thai Chicken Tenders

69 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    6 m
  • Ready In

    11 m
Suray Culinary Specialties
Recipe by  Suray Culinary Specialties

“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.”

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Adjust Servings

Original recipe yields 5 servings



  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 (69)

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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.



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.



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.

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Amount Per Serving (5 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 21.1 g
  • 32%
  • Carbs
  • 16.9 g
  • 5%
  • Protein
  • 27.6 g
  • 55%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 583 mg
  • 23%

Based on a 2,000 calorie diet



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