- Servings: 3- 4
- 1 1b Chicken Tenders (cut into bite size pieces would be OK)
- 3 T Heinz 57 sauce
- 1/3 C Heinz 57 sauce
- Juice of 2 limes divided
- 2 t minced fresh ginger
- Salt and Pepper to taste
Marinate tenders in 3 T Heinz 57 sauce, juice of 1 lime, 1 t of the ginger, salt and pepper.
I let mine sit in the fridge for about 4 hours, I assume it could go overnight.
Mix the remaining ingredients into a sauce.
Saute chicken tenders in a nonstick skillet over medium high heat until done.
Remove pan from heat, add sauce to pan to coat chicken.
I think at this point is where, if you wanted, you would add the toasted coconut, if desired.
I served mine with some steamed broccoli and whole wheat spaghetti tossed with a Thai Basil pesto.