RIENTAL  CHICKEN  TENDERS CURRIED  PEANUT  CHICKEN

1 c. soy sauce 1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion
16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar 
dissolves.  Stir in green onions.  Add chicken tenders to marinade.  Turn to coat.  Cover chicken 
and refrigerate overnight.    Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE.  Arrange chicken in dish and bake until brown and tender, while 
basting occasionally with marinade.

Another variation of the same recipe:

4 halves, skinned & boned chicken breasts 2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney 2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder 1 tsp. turmeric
2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees.  Place chicken breasts in a shallow baking dish just large enough to 
hold them.  Pour half and half over them and bake for 30 minutes.  Let cool and cut in 1 inch 
cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food 
processor.  Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts.  Refrigerate 
30 minutes.  Arrange on a serving plate with fancy toothpicks.