Dinner for 5

Peanut Crusted Chicken

Name: Peanut Crusted Chicken
Total time: 50 min
Yield: 5 servings
Cuisine: Thai
Ingredients: 9 chicken tenders; 3 cups fresh pineapple; 3 cups broccoli florets; 1 egg; 1/2 tsp cornstarch; 1/3 cup smooth peanut butter; olive oil; 1/2 cup coconut milk; 1/3 cup pineapple juice; 1/4 cup reduced sodium soy sauce; 1/4 cup brown sugar; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tsp sriracha; 1 tsp dried basil; 1 tsp garlic powder; 1/2 tsp ground ginger; 1/4 tsp black pepper; 3/4 cup salted roated peanuts; 3/4 cup panko; 1/3 cup flour; 1/3 cup shredded sweetened coconut

Chicken tenders bake with broccoli and pineapple under a peanut, panko, and coconut crust with a savory sauce.

$2.81per serving $$

50 minstart to table

5servings

Thai Dairy-free Dinners One-pot

Ingredients

9 chicken tenders
3 cups fresh pineapple
3 cups broccoli florets
1 egg
1/2 tsp cornstarch
1/3 cup smooth peanut butter
olive oil
1/2 cup coconut milk
1/3 cup pineapple juice
1/4 cup reduced sodium soy sauce
1/4 cup brown sugar
1 tbsp fish sauce
1 tbsp lime juice
1 tsp sriracha
1 tsp dried basil
1 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp black pepper
3/4 cup salted roated peanuts
3/4 cup panko
1/3 cup flour
1/3 cup shredded sweetened coconut

Steps

Heat the oven to 425 F.
Whisk the egg, flour, and cornstarch in a shallow bowl.
Mix the peanuts, panko, coconut, basil, garlic powder, ginger, and pepper in another bowl.
Dip each chicken tender in the egg mixture, coat it with the peanut mixture, and place it in a 13-by-9-inch baking pan with the broccoli and pineapple.
Whisk the peanut butter, coconut milk, pineapple juice, soy sauce, brown sugar, fish sauce, lime juice, and sriracha, then pour the sauce around the chicken.
Bake for 25 minutes, until the chicken reaches 165 F and the broccoli is tender.

Main ingredient on sale this week? See what to make with chicken tenders on sale.