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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (242g) Recipe makes 3 servings |
||
| Calories 456 | ||
| Calories from Fat 184 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.5g | 31% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 9.4g | ||
| Polyunsaturated Fat 7.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 88mg | 29% | |
| Sodium 338mg | 14% | |
| Potassium 590mg | 16% | |
| Total Carbohydrate 27.9g | 9% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 13.5g | ||
| Protein 42.1g | 84% | |
Sesame Pecan Chicken Tenders with Apricot Dipping Sauce
By: Kim127
Apr 22, 2003
Good hot or cold!
SERVES 3
Ingredients
Chicken Tenders
- 2 egg whites
- 1/3 cup sesame seed
- 3 tablespoons finely chopped pecans
- vegetable oil (for frying)
- 1 lb boneless skinless chicken breast, cut into thin strips
Dipping Sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon Dijon mustard
- 1/4 cup apricot preserves
Directions
1
For the sauce, combine the hoisin sauce, mustard and preserves in a small bowl.2
Beat the egg whites in a small bowl until frothy and set aside.3
Combine the sesame seeds and pecans in a small bowl and set aside.4
Dip the chicken strips in to the egg whites and then the nut mixture.5
Fry chicken pieces in hot oil for about 3-4 muntues or until golden brown.6
Drain on paper towels.7
Serve chicken with dipping sauce.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Fruit > Nuts
- Preparation > Time to Make > < 30 mins
- Preparation > Presentation > Finger Food
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Lindrebellava
On Aug 26, 2009
This was awesome! I added panko bread crumbs to give it extra crunch, and the sauce was excellent! This is definately a keeper.
From: PardenMe247
On Feb 27, 2009
I'm giving this 5 stars because we didn't follow the directions exactly (no sesame seeds on hand) and probably would have added to the flavor. We made a few alterations to this recipe, using potato flakes mixed with pecans (which were amazing!) and dipping chicken in skim milk instead of egg. We also baked the chicken at 400 degrees F for 4 minutes on each side until done instead of frying to make a bit healthier. My favorite part was the toasted pecans and the sauce! My BF even thought the sauce was the best part. I used Polaner's Apricot preserves (all fruit), Frenches regular mustard, wheat-free Tamari (no hoisin sauce), and then 1 T molasses to add sweetness. Amazing sauce!!!! Thank you for this recipe; the pecans and sauce are what make this dish truly great!
From: Miss Annie
On May 8, 2003
Kim, these little tenders were very good, very tasty. The nut mixture was a very good combination, giving a satisfying crunch. The sauce was simple, but bursting with flavor. I did add some finely chopped green onion to the sauce for an added bit of color and taste. We liked the onion, but you could use chives instead. Thanks so much for sharing your wonderful recipe.
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