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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