Saturday, May 19, 2012

Coconut Chicken with Apricot Ginger Dipping Sauce Recipes


  • Coconut Chicken:
  • 1 1/2 teaspoons seasoned salt
  • 1/2 teaspoon Chinese five-spice powder
  • 2 tablespoons Smucker's® Creamy Natural Peanut Butter
  • 1/4 cup fat free milk
  • 1 1/4 cups panko bread crumbs
  • 1/2 cup flaked coconut
  • 1 (16 ounce) package boneless, skinless chicken breast tenders
  • 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
  • Apricot-Ginger Sauce:
  • 1 (10.25 ounce) jar SMUCKER'S® Low Sugar Apricot Preserves
  • 1 tablespoon lite soy sauce
  • 1/2 teaspoon fresh-squeezed lemon juice
  • 3/4 teaspoon dark Asian sesame oil
  • 1/2 teaspoon finely grated gingerroot


  1. Combine seasoned salt, five spice powder, peanut butter and milk in a shallow bowl. Combine bread crumbs and coconut in another shallow bowl. Coat chicken in peanut butter mixture, dip into breading mixture. Pat to coat well.
  2. Heat oil in a large skillet over medium heat. Cook chicken tenders slowly to achieve even browning, about 3 to 4 minutes per side. Add more oil as needed.
  3. Combine preserves, soy sauce, lemon juice, sesame oil and gingerroot in a microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until warmed through; stir. Serve warm with chicken as a dipping sauce.