• 1/3 cup creamy peanut butter
  • 1 cup mild salsa
  • 2 Tbsp soy sauce
  • 2 Tbsp honey
  • 1/2 cup orange juice
  • 1 Tbsp grated fresh ginger
  • 1/2 tsp curry powder
  • 1 lb chicken tenders
  • Salt
  • 2 Tbsp olive oil

  • 3 to 4 scallions (green onions), chopped
  • 1/2 cup whole peanuts


Mix together the first 7 ingredients (peanut butter through curry powder). Set aside.

Season tenders with salt.

Heat olive oil in a large skillet (use a skillet that has a lid), over high heat.

Quickly brown tenders on both sides (they don’t need to be cooked through, just quickly browned).

Remove chicken onto a plate and cover with aluminum foil.

Depending on the size of the skillet, you might have to brown the tenders in a few batches.

Once all the tenders are browned, turn the heat down to low.

Add peanut butter mixture, then add cooked chicken back to the pan.

Cover and cook on low, for 30 minutes.

Remove the lid, and cook until the sauce reduces and thickens a bit.

Garnish with scallions and peanuts.

Serve with basmati rice.