Thai Chicken Tenders

Thai Chicken Tenders
  • 2 tablespoons sesame oil
  • 1 pound boneless, skinless chicken sliced into strips
  • 2 teaspoons minced ginger
  • 1/2 cup hoisin sauce
  • 1/2 cup Peter Pan® Creamy Peanut Butter
  • 1 teaspoon McCormick® cayenne pepper
  • 1/2 cup scallions, chopped


  1. Heat oil in large skillet and cook chicken until it is no longer pink, about 2-3 minutes. Reduce heat to low and add ginger, Hoisin sauce, Peter Pan peanut butter and McCormick cayenne pepper. Cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes. Remove from heat and sprinkle with scallions. Serve immediately.

03/05/2017
Thai Chicken Tenders, recipe PT15M PT1H 5 455 calories

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