Originally Posted by caseydog
Please let us know how the chicken strips turned out. I'm sure I am not the only one wanting to know how chicken strips with a peanut butter based coating turned out.
It's good. There are a ton of recipes for Thai peanut chicken, and it's a regular on the slow cooker recipe websites. What? You don't have a slow cooker? You can also make it on the stovetop or in the oven.
CG posted this sometime back
and I make it with b/s chicken thighs, top it with snow peas and sliced radishes, and serve it over brown rice. I use thighs in the slow cooker, as white meat tends to dry out. I cook on low for 3-1/2 hours.
Back to the OP's question, I agree with Andy's suggested times. Chicken breast strips in the oven can overcook quickly, especially the thinner sections.