Best 6 Asian Peanut Chicken Tenders Recipes

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Craving an explosion of flavors that tantalizes your taste buds? Look no further than Asian Peanut Chicken Tenders, a culinary delight that seamlessly blends the sweet, savory, and tangy notes of Asian cuisine. These crispy chicken tenders, coated in a delectable peanut sauce, are sure to be a hit at your next gathering or as a quick and easy weeknight meal. Our collection of recipes provides variations to cater to diverse preferences, including a classic version, a spicy rendition, and a healthier baked option. With step-by-step instructions, cooking tips, and a detailed ingredient list, we'll guide you through the process of creating this mouthwatering dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN SATAY



Chicken Satay image

Chicken satay is an easy grilled chicken recipe that's perfect for a light meal or for party appetizers. Healthy and a crowd-pleaser!

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Main Course

Time 2h30m

Number Of Ingredients 18

1 pound boneless, skinless chicken breasts (cut into 1-inch strips)
2 tablespoons low-sodium soy sauce (or tamari for gluten free)
1/2 tablespoon fish sauce (or additional 1/2 tablespoon soy sauce)
2 tablespoons freshly squeezed lime juice (from 2 small, juicy limes)
1 tablespoon honey
1 tablespoon Sriracha sauce
2 teaspoons ground ginger
2 cloves garlic (minced)
1 cup low sodium chicken broth
5 tablespoons creamy peanut butter
1 tablespoon honey
1 tablespoon low-sodium soy sauce (or tamari for gluten free)
2 teaspoons fish sauce (or additional 2 teaspoons soy sauce)
2 teaspoons Sriracha sauce
1 teaspoon ground ginger
2 cloves garlic (minced)
1 tablespoon freshly squeezed lime juice (from about 1 small lime)
Chopped fresh cilantro (chopped unsalted roasted peanuts, and lime wedges, for serving)

Steps:

  • In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
  • Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
  • When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
  • Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

Nutrition Facts : ServingSize 1 (of 4), Calories 311 kcal, Carbohydrate 17 g, Protein 32 g, Fat 14 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 73 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 9 g

CONTEST-WINNING PEANUT CHICKEN STIR-FRY



Contest-Winning Peanut Chicken Stir-Fry image

Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

8 ounces uncooked thick rice noodles
1/3 cup water
1/4 cup reduced-sodium soy sauce
1/4 cup peanut butter
4-1/2 teaspoons brown sugar
1 tablespoon lemon juice
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 bunch broccoli, cut into florets
1/2 cup shredded carrot
Sesame seeds, optional

Steps:

  • Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.

Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

THAI PEANUT CHICKEN



Thai Peanut Chicken image

This is a very tasty Asian-inspired dish made with chicken and broccoli in a spicy peanut sauce. If you like it mild, use less cayenne, like it spicy, use more. If you're salt conscious, use low sodium soy sauce.

Provided by NIMITZ

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 8

Number Of Ingredients 13

2 cups uncooked white rice
4 cups water
3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
¼ teaspoon cayenne pepper
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into thin strips
3 tablespoons chopped garlic
1 ½ tablespoons chopped fresh ginger root
¾ cup chopped green onions
2 ½ cups broccoli florets
⅓ cup unsalted dry-roasted peanuts

Steps:

  • Combine the rice and water in a saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
  • Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
  • Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. Serve over rice.

Nutrition Facts : Calories 359.6 calories, Carbohydrate 43.4 g, Cholesterol 34.2 mg, Fat 11.3 g, Fiber 2.5 g, Protein 21 g, SaturatedFat 1.8 g, Sodium 409.8 mg, Sugar 1.5 g

ASIAN CHICKEN WITH PEANUT SAUCE



Asian Chicken with Peanut Sauce image

Provided by Food Network

Time 2h30m

Yield 2 to 4 servings

Number Of Ingredients 39

1 cup creamy peanut butter
1/4 cup chicken stock
3 ounces unsweetened coconut milk
1 lime, freshly squeezed
1-ounce soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce (recommended: Salsita Habanero Chiles)
1 scallion
2 cloves garlic
1 tablespoon chopped ginger
1/2 cup white rice vinegar
1 tablespoon soy sauce
1/4 cup plus 1 tablespoon honey
3 tablespoons sesame oil
1 tablespoon toasted sesame seeds, including black seeds
2 teaspoons pressed fresh ginger
1 tablespoon orange zest
Pinch Hawaiian red salt
Pinch red pepper flakes
10 large mint leaves, chopped
1 pineapple, peeled, cored and cut into round slices
1 packet dry yeast
3/4 cup warm water
1/2 teaspoon sugar
1 1/2 cups all-purpose flour
1/4 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons cornmeal
1 tablespoon toasted sesame seeds
1 tablespoon orange zest
3 tablespoons sesame oil
1/2 teaspoon pressed fresh ginger
1/2 teaspoon pressed fresh garlic
1 pound chicken breasts
1 tablespoon canola oil
Salt and freshly ground black pepper
1 red pepper, seeded and sliced into thin strips
1 avocado, cut into bite-size pieces
Cilantro leaves

Steps:

  • Peanut sauce:
  • Combine all the ingredients in food processor and mix until well blended. Set aside.
  • Marinade:
  • Mix all the ingredients, except the pineapple, together in a bowl, then add the pineapple slices. Let sit for a minimum of 30 minutes. This can also be made a day ahead and refrigerated.
  • Preheat the grill to medium and grill each side of the pineapple until they have deep brown grill marks. Remove and slice into desired bite-size pieces. Set aside.
  • Dough:
  • Preheat the grill and the oven to 400 degrees F.
  • Mix the yeast, water and sugar together in a small bowl until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
  • Using a stand mixer, add the flours, salt, cornmeal, sesame seeds, and orange zest, and mix with dough hook. Add the yeasted water and mix for 30 seconds. Add the sesame oil, ginger and garlic. If the dough is too dry, add drops of water until it becomes moist. Place dough in oiled bowl, cover with plastic wrap and let rise for 30 minutes.
  • When ready to roll out, cut the dough into 2 pieces and roll out each piece to desired thickness.
  • This will give you 2 individual pizzas or you can choose to do one. Put the dough on a preheated pizza stone, if using an oven or a mesh grilling tray, if using a grill. Depending on the thickness of the crust, it will take approximately 10 minutes for thin pizza and 15 to 20 minutes for thicker pizza.
  • Chicken:
  • Preheat the grill to medium.
  • Cut each chicken breast in half to make thinner cutlets. Season with oil, and salt and pepper, to taste.
  • Grill for about 2 to 3 minutes on each side. Remove from the grill to a cutting board and cut into bite-size pieces, either long strips or chunks. Cover loosely with foil. Set aside.
  • Assembly:
  • Arrange the grilled chicken, grilled pineapple, red pepper, avocado, cilantro on top of the dough. Drizzle with Peanut sauce, slice and serve.

CHICKEN SATAY WITH PEANUT SAUCE



Chicken Satay with Peanut Sauce image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 2h40m

Yield 20 skewers

Number Of Ingredients 22

2 pounds chicken tenders
1 cup yogurt
1 tablespoon curry powder
4 dashes hot sauce, or to taste
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
Kosher salt
1 tablespoon vegetable oil
1 tablespoon curry powder
2 cloves garlic, minced
1 shallot, minced
1-inch piece fresh ginger, minced
1/2 cup smooth peanut butter
1/2 cup coconut milk
1/4 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon hot chili oil
Juice of 2 limes
Kosher salt
1/2 cup hot water
1/2 cup chopped fresh cilantro, for garnish

Steps:

  • For the chicken: Cut the chicken tenders into 2-inch pieces and put in a large container. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
  • Meanwhile, soak the wooden skewers in water.
  • When ready to cook the chicken, heat a grill pan over medium heat.
  • Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.
  • For the peanut sauce: In a small pot, heat the oil. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt. Blend, adding the hot water a little at a time to thin it and make it smooth. Transfer to a bowl, cover and refrigerate.
  • To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

THAI PEANUT CHICKEN STIR FRY



Thai Peanut Chicken Stir Fry image

Delicious Thai peanut chicken stir fry is ready to serve in minutes. Full of sweet, salty and spicy flavors, it's a perfect weeknight meal.

Provided by Yumna Jawad

Categories     Main Course

Time 20m

Number Of Ingredients 16

½ cup creamy peanut butter
3 tablespoons water
3 tablespoons honey
2 tablespoons soy sauce
3 tablespoons Thai red curry paste
2 tablespoons rice vinegar
1 tablespoon minced fresh ginger
2 cloves garlic clove (minced)
2 teaspoons red pepper flake
2 tablespoons extra virgin olive oil (divided)
1 medium yellow onion (thinly sliced (about 1½ cups))
1 pound boneless skinless chicken breasts or thighs (cut into ½- inch dice)
6 cups chopped vegetables of choice (I used napa cabbage, mushrooms, peppers, sugar snap peas and broccoli)
½ cup dry-roasted peanuts (roughly chopped)
½ cup chopped fresh cilantro
Prepared brown rice (for serving)

Steps:

  • In a medium bowl, whisk together the sauce ingredients: peanut butter, water, honey, soy sauce, red curry paste, vinegar, ginger, garlic, and red pepper flakes until smooth. Set aside.
  • In a large wok or deep, large nonstick skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot, add the onion and cook until fragrant and beginning to soften, about 3 minutes.
  • Add the chicken and sauté, stirring occasionally, until fully cooked through and the juices run clear, about 4 minutes. Remove the chicken and onion from the skillet and set aside.
  • Add the remaining 1 tablespoon oil, then the mixed vegetables. Sauté until the vegetables are crisp- tender, 3 to 5 minutes, depending on the vegetables selected.
  • Return the chicken and onion to the skillet. Add the reserved peanut sauce. Toss to coat evenly, and cook until heated through, about 2 minutes.
  • Stir in the peanuts and cilantro. Serve hot over rice, topped with additional chopped peanuts and cilantro as desired.

Nutrition Facts : Calories 414 kcal, Carbohydrate 25 g, Protein 28 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 493 mg, Fiber 6 g, Sugar 14 g, ServingSize 1 serving

Tips:

  • To make sure the chicken tenders are evenly coated in the marinade, use a gallon-sized resealable bag and shake it vigorously to combine.
  • Don't overcrowd the pan when cooking the chicken tenders. This will prevent them from cooking evenly.
  • To get the chicken tenders extra crispy, cook them for a few minutes longer on each side.
  • Serve the chicken tenders with your favorite dipping sauce, such as sweet and sour sauce, honey mustard, or ranch dressing.
  • For a healthier version of this recipe, use whole wheat flour instead of all-purpose flour and bake the chicken tenders instead of frying them.

Conclusion:

These Asian Peanut Chicken Tenders are a delicious and easy-to-make appetizer or main course. They're perfect for a party or a weeknight dinner. The chicken tenders are coated in a flavorful marinade and then fried until crispy. The peanut sauce is creamy and slightly spicy, and it pairs perfectly with the chicken. This recipe is sure to be a hit with everyone who tries it!

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