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Coconut Chicken with Apricot Ginger Dipping Sauce

Time

PREP TIME: 25 min

COOK TIME: 10 min

Yield

YIELD: 4 servings

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 (1 lb.) package boneless skinless chicken breast tenders
•	1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
APRICOT-GINGER SAUCE
•	1 (10.25 oz.) jar Smucker's® Apricot Low Sugar Preserves, (1 cup)
•	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.

Coconut Chicken with Apricot Ginger Dipping Sauce