One Pan Thai Peanut Coconut Chicken with Pineapple

carlsbadcravings.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

8 to 10 chicken tenders or approx. 1 ½ lbs. chicken breasts, pounded thin, cut into tenders size

3 cups fresh pineapple chopped into 1” chunks

3 cups broccoli florets chopped into bite size pieces (not too small)

1 egg, whisked

½ teaspoon cornstarch

⅓ cup smooth peanut butter

olive oil

subheading: Thai Peanut Pineapple Marinade/Sauce:

½ cup coconut milk (lite is fine)

⅓ cup pineapple juice

¼ cup reduced sodium soy sauce

¼ cup brown sugar, packed

1 tablespoon fish sauce

1 tablespoon lime juice

1 teaspoon sriracha

1 teaspoon dried basil

1 teaspoon garlic powder

½ teaspoon ground ginger

¼ teaspoon black pepper

subheading: Chicken Breading:

¾ cup salted roated peanuts

¾ cup panko

⅓ cup flour

⅓ cup shredded coconut

Directions at carlsbadcravings.com

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