Coconut Chicken with Apricot Ginger Dipping Sauce Recipes

Ingredients

• 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
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• 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

Directions

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.