Hubby is not a big fan of chicken. Before we got married, I ate a lot more white meat than red meat, since my Mama is very health conscious. For the past 2 years I find myself cooking a lot of red meat because I want the whole family to enjoy dinner, but it’s probably not the most healthy choice. I’ve decided to incorporate chicken into more dishes starting this week, hoping by adapting more flavor into the sauce Hubby would be more inclined to eat it. Well this dish didn’t disappoint, super simple to make and TONS of flavor. Hope you will enjoy as well!
- 2 tablespoons oil
- 1 pound boneless, skinless chicken sliced into strips
- 2 teaspoons minced ginger
- 3 cloves of garlic, minced
- 1/3 cup hoisin sauce
- 1/3 cup Peter Pan® Creamy Peanut Butter
- 1/3 cup hot water
- 2 tsp fish sauce
- 3 tbsp coconut juice
- 1/2 teaspoon cayenne pepper
- 2 stalks of scallions, chopped
- Mix hoisin sauce, peanut butter, hot water, fish sauce, coconut juice and cayenne pepper in a bowl, set aside
- Heat oil in large skillet and cook chicken until it is no longer pink, about 4-5 minutes. Remove the browned chicken tenders and set aside. Toss the ginger and garlic into the leftover oil and stir until fragrant. Reduce heat to low and add sauce. Cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes. Add the chicken tenders back into the pan and cook for 5-6 minutes, stir and flip the chicken occasionally. Remove from heat and sprinkle with scallions. Serve immediately.
- I served the chicken tenders on a bed of thick rice noodles, the sauce gave it a hint of flavor. Yum!
Adapted from All Recipes