Creamy Peanut Butter Dip And Chicken Tenders Food

ASIAN PEANUT CHICKEN TENDERS

Steps:

• In medium bowl, mix Peanut Sauce ingredients. Cover; refrigerate until ready to serve.
• 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. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
• Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with sauce.

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Serve immediately with peanut sauce.

PEANUT BUTTER DIP

Steps:

• Mix cream cheese, peanut butter, and brown sugar until well blended. Mix in milk until texture is creamy.

PEANUT BUTTER CHICKEN SKEWERS

Steps:

• In a saucepan, combine the first 8 ingredients; cook and stir over medium-high heat 5 minutes or until smooth. Reserve half of sauce for serving. Slice chicken lengthwise into 1-in. strips; thread onto 12 metal or soaked wooden skewers., Grill, uncovered, over medium-high heat for 2 minutes; turn and brush with sauce. Continue turning and basting for 4-6 minutes or until chicken juices run clear. Place cabbage on a serving plate; top with chicken. Sprinkle with green onion. Serve with reserved sauce.

CHICKEN TENDERS WITH PEANUT BUTTER DIP

Steps:

• In a large bowl, combine 1/4 cup soy sauce, olive oil, salt & pepper, then add chicken tenders, cover & refrigerate for 1 hour.
• In a small bowl, whisk together the honey, peanut butter, the last 2 tablespoons of soy sauce & the teriyaki sauce.
• Heat a large grill pan over medium-high heat for about 3 minutes or until it is smoking.
• Remove chicken from marinade & discard the marinade. Cook the tenders, turning once, for about 6 minutes per side, or until cooked through.
• Garnish sauce with the chopped peanuts, if desired, & serve with the tenders.

CREAMY CARAMEL PEANUT BUTTER DIP

Steps:

• In a microwaveable bowl, place the caramels, milk and peanut butter.
• Microwave on high for 2 1/2 to 3 minutes or until the caramels are melted, stirring after every minute.
• Serve warm as a dip along with apple slices and chopped peanuts.

PEANUT BUTTER CHICKEN TENDERS

Steps:

• In a small saucepan, combine the first eight ingredients. Cook and stir over medium-high heat for 3 minutes or until smooth. Remove from the heat; set aside 2 tablespoons sauce for serving. , Slice chicken lengthwise into 1-in. strips; thread onto metal or soaked wooden skewers. Grill, uncovered, over medium-high heat or broil 6 in. from the heat for 2 minutes; turn and brush with remaining sauce. Continue turning and basting for 4-6 minutes or until no longer pink. , Place cabbage on a serving plate; top with skewers. Sprinkle with celery and sunflower kernels. Serve with reserved sauce.