Monday, April 11, 2016

Cashew and Coconut Chicken Tenders with Mango Honey Sauce

With this recipe I was instantly sold on the chicken. I have made Almond Crusted Chicken Strips and it was delicious. I have made Coconut Chicken that was delicious as well. So the combination of cashews and coconut together on chicken I knew had to be good.

The sauce however, I was not sure about at all. But since it was part of the recipe I decided to give it a try and see how it tasted on the chicken. I had a feeling the sauce would be good, but not too sure how it would taste on the chicken. Turns out the sauce is surprisingly good, even on chicken.

Cashew and Coconut Chicken Tenders with Mango Honey Sauce


Cashew Coconut Chicken Tenders

  • 1 cup cashews
  • 1/2 cup sweetened coconut flakes
  • 1 cup panko bread crumbs
  • 1 tablespoon brown sugar
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup all purpose flour
  • 2 eggs
  • 1 tablespoon lime juice
  • 2 pounds boneless skinless chicken breasts

Mango Honey Sauce

  • 2 mangos, peeled and chopped
  • 1/4 cup honey
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 3 cloves garlic, peeled
  • 3 green onions, chopped
  • 1-2 teaspoons red chili flakes


  1. Preheat oven to 400º F. Line a baking sheet with foil and place a cooling rack on top. Lightly spray the cooling rack with cooking spray. Set aside.
  2. In a blender or food processor add in the cashews and coconut. Process until about the same size as the panko.
  3. Place the cashew and coconut crumbs in a shallow bowl.
  4. To the shallow bowl add the panko, brown sugar, garlic powder, onion powder, cumin, black pepper and cayenne pepper. Stir to mix well.
  5. Place the flour into another shallow bowl.
  6. In yet another shallow bowl whisk together the eggs and lime juice.
  7. Cut the chicken breasts into strips of similar size.
  8. Working with one chicken strip at a time, place it in the flour and coat both sides.
  9. Dip it in the egg mixture, coating both sides and letting any excess egg drip off.
  10. Place it into the panko mixture coating both sides, pressing down firmly so it sticks.
  11. Place the coated chicken strip onto the prepared baking sheet/cooling rack.
  12. Repeat with remaining chicken strips.
  13. Lightly spray the coated chicken strip with cooking spray.
  14. Bake for 25 minutes or until the chicken is completely cooked.
  15. While the chicken is cooking prepare the Mango Honey Sauce, by placing all of the ingredients into a blender, using just 1 teaspoon red pepper flakes and blending until smooth.
  16. Taste the sauce and add the additional 1 teaspoon of red pepper flakes if you want more spice and blend again.

Nutrition Facts

Servings 8

Amount Per Serving

Calories 560

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 15.1% Vitamin C 88.8%

Calcium 23.5% Iron 23.5%

*Nutritional information will vary depending on the brands you use.

*Adapted from Carls Bad Cravings.

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