Prep Time 40m
Cook Time 10m
Ready Time 60m
Yield 4 servings


Ingredients
PEANUT DRESSING
  • 1/3 cup Crisco® Pure Canola Oil
  • 2 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper, more or less to taste
  • 1/3 cup Jif® Creamy Peanut Butter
  • 2 tablespoons sesame seeds
CHICKEN
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon five spice powder
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper, more or less to taste
  • 1 cup coconut milk
  • 2 teaspoons lime juice
  • Crisco® Pure Canola Oil
  • 1 pound chicken breast tenders
SALAD
  • 1 ( 6-8 oz.) package Spring Mix or Baby Spinach salad greens
  • 1/2 pound snow peas, blanched and sliced thin lengthwise
  • 1/2 cup chopped red onion
  • 1 (11 oz.) can mandarin oranges, drained
  • 1 tablespoon chopped cilantro
Preparation Directions
  • Step 1Whisk together dressing ingredients in a large bowl until smooth.
  • Step 2Stir together flour, five spice powder, salt and cayenne pepper in a medium bowl. In a small bowl, mix together coconut milk and lime juice.
  • Step 3Pour oil into large skillet to about 1/2-inch depth. Heat over medium-high heat. Dip each chicken breast tender into coconut milk-lime mixture then coat with seasoned flour. Shake off excess and fry until golden brown. Drain on paper towels.
  • Step 4Toss salad greens, snow peas, onions and oranges in bowl with Peanut Dressing. Arrange on plates; top with cooked chicken tenders. Sprinkle with chopped cilantro. Serve.
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