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.
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 shallow 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.
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