Thai Chicken Tenders with Broiled Pineapple Slaw

You can never have too many main course recipes, so give Thai Chicken Tenders with Broiled Pineapple Slaw a try. For $2.36 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and fodmap friendly recipe has 343 calories, 27g of protein, and 16g of fat per serving. This recipe serves 4. It is an affordable recipe for fans of Asian food. Head to the store and pick up coleslaw mix, brown sugar, sriracha, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July. 424 people have tried and liked this recipe. It is brought to you by Recipe Girl. From preparation to the plate, this recipe takes around 35 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is great. Similar recipes are Broiled Chicken Tenders With Pineapple Relish, Thai Slaw With Sweet Chili Sauce-glazed Chicken Tenders, and Buttermilk Fried Chicken Tenders, Cilantro Slaw, and Jalapeno Cheddar Waffles.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 tablespoon brown sugar

3 tablespoons brown sugar

1 tablespoon vegetable or canola oil

2 tablespoons vegetable or canola oil

1 pound chicken tenders, patted dry

4 cups shredded coleslaw mix (shredded cabbage and carrots)

1 tablespoon creamy peanut butter

1/4 cup chopped fresh mint or basil

1 teaspoon ground ginger

2 tablespoons freshly squeezed lime juice

1 1/4 cups chopped fresh pineapple

1 tablespoon soy sauce

1/2 tablespoon Sriracha

1 tablespoon Sriracha sauce

Equipment:

whisk

bowl

broiler

aluminum foil

oven

frying pan

Cooking instruction summary:

Prepare the chicken: In a large bowl, whisk together the brown sugar, ginger, oil, soy sauce, Sriracha and peanut butter. Add the chicken and toss to coat. Let marinate at room temperature for 15 minutes or cover and refrigerate for up to 6 hours. Preheat the oven broiler with a rack set 4-inches from the heat source. Line an 18x13-inch rimmed sheet pan with foil and spray with nonstick spray. Remove the chicken from the marinade, discarding excess marinade, and place on prepared pan, covering two-thirds of the pan and spacing evenly. Broil for 6 minutes. Remove the pan from the oven and spread pineapple on the remaining space on the pan. Sprinkle the pineapple with 1 tablespoon brown sugar. Broil for 3 to 5 minutes or until chicken is browned and no longer pink inside. Transfer the chicken to serving plates. Place the coleslaw mix in a medium bowl. Add the broiled pineapple, lime juice, oil, soy sauce and Sriracha; toss to coat. Divide among the plates with the chicken and sprinkle the slaw with mint or basil.

 

Step by step:


1. Prepare the chicken: In a large bowl, whisk together the brown sugar, ginger, oil, soy sauce, Sriracha and peanut butter.

2. Add the chicken and toss to coat.

3. Let marinate at room temperature for 15 minutes or cover and refrigerate for up to 6 hours. Preheat the oven broiler with a rack set 4-inches from the heat source. Line an 18x13-inch rimmed sheet pan with foil and spray with nonstick spray.

4. Remove the chicken from the marinade, discarding excess marinade, and place on prepared pan, covering two-thirds of the pan and spacing evenly. Broil for 6 minutes.

5. Remove the pan from the oven and spread pineapple on the remaining space on the pan. Sprinkle the pineapple with 1 tablespoon brown sugar. Broil for 3 to 5 minutes or until chicken is browned and no longer pink inside.

6. Transfer the chicken to serving plates.

7. Place the coleslaw mix in a medium bowl.

8. Add the broiled pineapple, lime juice, oil, soy sauce and Sriracha; toss to coat. Divide among the plates with the chicken and sprinkle the slaw with mint or basil.


Nutrition Information:

 

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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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