ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

ORIENTAL CHICKEN TENDERS 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 bunches green onion

16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger 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 refrigerate overnight. Preheat oven to

350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish

and bake until brown

and tender, while basting occasionally with marinade.

Another variation of the same recipe:

4 halves, skinned & boned chicken breasts

2 c. half & 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 salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a sh

allow baking dish just large

enough to hold them. Pour half and half over them

and bake for 30 minutes. Let cool

and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder

and turmeric in a blender

or food processor. Dip chicken pieces into the curry mayonnaise and roll in the

chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy

toothpicks.