Name: Chicken Tenders with Tangy Japanese Tonkatsu Sauce & Nutty Kale Slaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg chicken breasts, boneless skinless; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1 ½ bunches kale; 1 ½ medium heads napa cabbage; ¾ cup peanuts, roasted unsalted; black pepper; brown sugar; crushed red pepper; garlic powder; ketchup; mayonnaise; natural peanut butter; panko bread crumbs; rice vinegar; salt; soy sauce; toasted sesame oil

Chicken Tenders with Tangy Japanese Tonkatsu Sauce & Nutty Kale SlawChicken Tenders with Tangy Japanese Tonkatsu Sauce & Nutty Kale Slaw — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1.02 kg chicken breasts, boneless skinless

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1 ½ bunches kale

1 ½ medium heads napa cabbage

¾ cup peanuts, roasted unsalted

black pepper

brown sugar

crushed red pepper

garlic powder

ketchup

mayonnaise

natural peanut butter

panko bread crumbs

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Preheat oven to 205°C (400°F). Coat two baking sheet pans with a thin layer of oil.

Place bread crumbs, oil, salt, and pepper in a small bowl. Stir to combine the breading mixture and set aside.

Pat chicken dry with paper towels, then slice lengthwise into 1-inch strips. Place in a large bowl along with mayo, salt, and pepper, then toss to coat.

Add breading mixture to the bowl with the chicken and toss to coat, pressing gently to adhere. Divide chicken between the baking sheets and arrange in a single layer. (Reserve small bowl for later use.)

Place chicken in the oven (it doesn't have to be fully heated) and bake, flipping halfway, until golden and cooked through, about 20 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Place peanut butter, oil, vinegar, sugar, and spices in a clean large bowl. Whisk to combine the dressing.

Using a clean cutting board, trim off and discard root end of each cabbage; halve lengthwise, then slice crosswise into thin (shred-like) strips. Add to the bowl with the dressing.

Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces; add to the bowl. Using your hands, massage kale and cabbage with the dressing until wilted, 1-2 minutes.

Trim and cut green onions crosswise into thin pieces. Add to the bowl.

Roughly chop peanuts. Add to the bowl, toss to combine the slaw, and set aside.

Peel and mince ginger. Place in the reserved small bowl, along with ketchup, soy sauce, vinegar, and sugar. Whisk to combine the tonkatsu sauce.

Divide chicken tenders and slaw between plates. Serve with tonkatsu sauce for dipping and enjoy!

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