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:
