Lunch: Peanut Oven-Fried Chicken With Citrus-Ginger Sauce Recipe | MyRecipes

Prep: 15 min., Bake: 18 min

This recipe includes fertility superfoods such as:

Chicken Breast, Nuts

Health and fertility benefits of Peanut Oven-Fried Chicken With Citrus-Ginger Sauce Recipe | MyRecipes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

16 saltine crackers
1/4 cup cup USA-GROWN PEANUTS
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites
Vegetable cooking spray
Parchment paper
1 1/4 to 1 1/2 pounds chicken breast tenders
1/4 cup light roast peanut flour made with USA-GROWN PEANUTS
2 tablespoons grated fresh ginger (about 1 2-inch piece)
1/3 cup orange juice
1/4 cup sweet chili sauce
2 tablespoons creamy peanut butter made with USA-GROWN PEANUTS
1 tablespoon soy sauce
2 teaspoons lime juice
1 1/2 teaspoons aromatic peanut oil made with USA-GROWN PEANUTS
Garnish: chopped USA-GROWN PEANUTS

Instructions

Preheat oven to 425 °. Process crackers and peanuts in a blender or food processor 30 to 45 seconds or until finely ground. Stir together cracker mixture, paprika, salt, and pepper. Whisk egg whites just until foamy.
Place a wire rack coated with cooking spray in a parchment paper-lined 15- x 10-inch jelly-roll pan. Dredge chicken tenders in peanut flour; dip in egg whites, and dredge in cracker mixture. Place chicken on wire rack.
Bake at 425 ° for 18 to 20 minutes or until golden brown and done, turning once after 12 minutes.
Meanwhile, squeeze juice from grated ginger into a small bowl; discard solids. Combine ginger juice, orange juice, and next 5 ingredients in a blender or food processor. Pulse 2 to 3 times or until smooth and well blended. Serve immediately with chicken tenders. Garnish, if desired.
Note: We tested with 12% fat light roast peanut flour.

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