- The Peanut Butter Boy - http://www.peanutbutterboy.com -

A Little Bit of Store-Bought Heaven

With the grand opening of Trader Joe’s in Hoboken just a few days ago, it’s time to revisit their delicious Curry Chicken Tenders. Their curry chicken tenders are delicious but need some sort of dipping sauce – so why not peanut sauce?! I make a great homemade peanut dipping sauce, but if you’re in a rush then look for the Peanut Sauce Mix by A Taste of Thai. The package has two envelopes so you can make one at a time (although they don’t mention that on the package). Just mix 1 packet with 3/4 cup milk of choice (coconut, almond or dairy all work great). What do you do with the leftover peanut sauce? Drink it!


1 package Curry Chicken Tenders (Trader Joe’s)
1 package Garlic Basil Polenta (Food Merchants)
1 lb asparagus
olive oil
garlic salt
kosher salt

Homemade Peanut Sauce


1 envelope Peanut Sauce Mix (A Taste of Thai)
1/2 cup almond, coconut or dairy milk
2 Tbsp creamy natural peanut butter
1 tsp honey (optional)


1. Preheat oven to 375 degrees. Rinse asparagus and dry completely. Coat the asparagus spears with olive oil and garlic salt and place on a baking sheet in one layer. Bake at 375 for about 15-20 minutes, or until very tender.

2. Cook chicken tenders via preferred method. I prefer to grill them.

3. In a small saucepan heat peanut sauce mix, milk, peanut butter and honey (optional) to a boil. Turn down to low and simmer for 5-7 minutes. Turn off heat and let thicken.

4. Place a skillet over medium-high heat and spray with cooking spray or olive oil. Cut polenta into 1/3″ thick slices and place in the skillet. Spray the top of the polenta with cooking spray and sprinkle with salt. Cook about 3-5 minutes per side, or until crispy and browned on both sides.