Masala Tempura Chicken & Vegetables

Pierce Uncooked Tempura Chicken Breast Strips (#7102) are a great staple for some of our favorite Asian-inspired dishes. Alison’s Pantry’s co-owner, Josh, shared, “These are seriously the best chicken strips I’ve ever tasted in my life! I have a serious addiction! I put 4 or 5 strips in the airfryer (thanks Alison’s Pantry) for about 15 min and they are perfect with some sweet & sour sauce.”

Keep reading for more ideas on how to serve Tempura Chicken Strips, including tossing in mango chutney, served over sauteed veggies in a masala-tomato sauce and basmati rice.

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Masala Tempura Chicken & Vegetables

Tempura Chicken Strips tossed in mango chutney, served over sauteed veggies in a masala-tomato sauce and basmati rice.

Masala Tempura Chicken & Vegetables


Garam Masala Vegetables:


  1. First, saute the sweet potatoes until lightly browned, about 10 minutes. Then, add the onion, garlic, and jalapenos and saute. Add the garam masala, salt, cumin, cayenne pepper, and turmeric and cook until fully incorporated. Adjust heat to medium and add the tomato sauce, yogurt, and water. Cook for about 10 minutes, or until tender. Stir in the peas.
  2. Next, fry the tempura chicken strips in a deep fry at 375°F for 10 to 12 minutes or until a thermometer inserted into the chicken reads 165°F. Then, cut into 1/2″ thick slices and toss with 2 Tbsp of the mango chutney.
  3. To a bowl, add 1/2 cup of rice and top with the vegetables and chicken strips. Serve warm.

Adapted from:


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