Cooking Instructions:

Thaw in the refrigerator for 2 to 3 days, or until completely thawed. In a large skillet, cook the chicken tenders in 1 tablespoon of oil over a medium heat for 5 to 10 minutes, turning to brown the sides evenly, until the chicken reads 165 degrees on your meat thermometer. Squeeze the sauce onto the tenders. Stir in 1/4 cup of water (1/8 cup for splits). Cook and stir until heated through and the sugar is dissolved. Sprinkle the chopped peanuts & serve with rice. Rice – Bring a saucepan of 2 cups of water (4 cups for 2 bags), 1/2 teaspoon salt, and 1 Tablespoon of butter to boil. Add rice, stir and cover tightly simmering over a low heat for 15 minutes. Remove from heat and let stand covered for about 5 minutes more.

Serving Suggestions:

Serve with your favorite steamed vegetables.