Asian Peanut Chicken Tenders

Dairy Free
Health score
13%
Asian Peanut Chicken Tenders
30 min.
4
298kcal

Suggestions


Are you ready to elevate your weeknight dinners with a dish that’s both delicious and easy to prepare? Look no further than these Asian Peanut Chicken Tenders! Perfectly tender and bursting with flavor, this recipe is a delightful fusion of savory and nutty elements that will tantalize your taste buds.

In just 30 minutes, you can whip up a meal that serves four, making it ideal for family dinners or casual gatherings with friends. The combination of juicy chicken tenders coated in a crunchy layer of roasted peanuts and panko breadcrumbs creates a satisfying texture that pairs beautifully with the creamy peanut sauce. Plus, this dish is dairy-free, making it a great option for those with dietary restrictions.

Imagine the aroma of ginger and lime wafting through your kitchen as you prepare this mouthwatering main course. The vibrant flavors of teriyaki sauce and peanut butter come together to create a sauce that’s perfect for dipping or drizzling over your chicken. Whether you serve it for lunch, dinner, or as a main dish at a gathering, these Asian Peanut Chicken Tenders are sure to impress. Get ready to enjoy a meal that’s not only quick to make but also packed with protein and flavor!

Ingredients

  • 14 oz chicken tenderloins uncooked (not breaded)
  • tablespoon creamy peanut butter 
  • 0.5 cup roasted peanuts salted finely chopped
  •  eggs 
  • 0.5 teaspoon ground ginger 
  • tablespoon juice of lime 
  • 0.5 cup panko bread crumbs plain crispy
  • tablespoons teriyaki sauce 

Equipment

  • bowl
  • baking sheet
  • oven
  • ziploc bags

Directions

  1. In medium bowl, mix Peanut Sauce ingredients. Cover; refrigerate until ready to serve.
  2. Heat oven to 400F. Spray large cookie sheet with cooking spray. In shallow bowl, beat egg. In large reasealable food-storage plastic bag, place bread crumbs and peanuts. Dip chicken into egg.
  3. Place in bread crumb bag; seal and shake to coat.
  4. Place chicken on cookie sheet.
  5. Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown.
  6. Serve with sauce.

Nutrition Facts

Calories298kcal
Protein39.89%
Fat44.89%
Carbs15.22%

Properties

Glycemic Index
3.5
Glycemic Load
0.1
Inflammation Score
-4
Nutrition Score
16.837826018748%

Flavonoids

Eriodictyol
0.08mg
Hesperetin
0.34mg
Naringenin
0.01mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:297.8kcal
14.89%
Fat:15.02g
23.11%
Saturated Fat:2.79g
17.42%
Carbohydrates:11.45g
3.82%
Net Carbohydrates:9.24g
3.36%
Sugar:2.27g
2.52%
Cholesterol:104.42mg
34.81%
Sodium:626.64mg
27.25%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.04g
60.07%
Vitamin B3:14.26mg
71.28%
Selenium:38.79µg
55.42%
Vitamin B6:0.85mg
42.37%
Phosphorus:341.52mg
34.15%
Manganese:0.66mg
32.96%
Vitamin B5:1.94mg
19.44%
Magnesium:74.09mg
18.52%
Potassium:589.12mg
16.83%
Vitamin B1:0.21mg
13.84%
Vitamin B2:0.21mg
12.36%
Folate:44.73µg
11.18%
Copper:0.2mg
10.12%
Iron:1.61mg
8.96%
Fiber:2.21g
8.85%
Zinc:1.31mg
8.76%
Vitamin B12:0.32µg
5.38%
Calcium:48.12mg
4.81%
Vitamin E:0.68mg
4.55%
Vitamin C:2.32mg
2.81%
Vitamin D:0.32µg
2.13%
Vitamin A:91.12IU
1.82%