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 burst of flavor? Look no further than these delectable Asian Peanut Chicken Tenders! This dish combines the irresistible crunch of panko breading with the rich, nutty taste of creamy peanut butter, all while being completely dairy-free. Perfect for lunch, dinner, or any time you crave a satisfying meal, these tenders are not only quick to prepare but also packed with protein, making them a healthy choice for the whole family.

In just 30 minutes, you can whip up a dish that’s sure to impress. The combination of teriyaki sauce, lime juice, and ground ginger creates a tantalizing marinade that infuses the chicken with a delightful Asian flair. The addition of finely chopped salted dry-roasted peanuts adds an extra layer of crunch and flavor that will have everyone coming back for seconds.

Whether you’re hosting a casual dinner or simply looking for a quick meal to enjoy at home, these Asian Peanut Chicken Tenders are the perfect solution. Serve them with the homemade peanut sauce for dipping, and watch as your loved ones savor every bite. Get ready to indulge in a dish that’s not only delicious but also easy to make, and say goodbye to boring meals!

Ingredients

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

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 400°F. 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%