Coconut Chicken with Apricot Ginger Dipping Sauce

Coconut Chicken with Apricot Ginger Dipping Sauce

5

"Coated in a peanut sauce, dipped into coconut/panko breading, and cooked until golden brown, these crispy chicken tenders are served with an apricot-ginger dipping sauce."

Ingredients

35 m servings 623 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 899 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Heat oil in a large skillet over medium heat. Cook chicken tenders slowly to achieve even browning, about 3 to 4 minutes per side. Add more oil as needed.
  3. 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.
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Reviews

5
  1. 6 Ratings

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made this tonight for my family of 4 was very good.i marinaded the chicken in the peanut sauce for about 1 hour in the fridge then breaded and fried them. did not have apricot jam for the dip.....

Pretty good recipe. Don't microwave the sauce, rather heat it in a skillet.

This was not cheap to make the Chinese spice was $3 alone. The peanutbutter sauce is VERY bitter and salty.