Sweet and Sticky Honey Soy Sauce Chicken Strips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
32 oz Kirkland Perdue Chicken Breast Boneless Skinless 60 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g 2 large Egg, fresh, whole, raw .75 cup Wheat flour, white, all-purpose, unenriched 1 tsp Kosher Salt, Morton Coarse (by DLEEGUILL) 1 tsp Pepper, black 8 tbsp Ketchup, Heinz .75 cup Honey .25 cup Soy Sauce 1 wedge yields Lime Juice 1 tbsp Nakano Seasoned Rice Vinegar
directions:
Pre-heat oven to 425 degrees F. Prepare 1-2 baking sheets lined with parchment paper.
If using chicken breasts, cut into thin strips. The thicker they are, the longer they take to cook. Make sure the strips are consistently sized so that you get even baking.
In a bowl, add panko or bread crumbs. In another bowl, beat the eggs. In medium bowl combine flour, salt and black pepper.
Dredge each strip of chicken in flour, then egg, then Panko or bread crumbs. Lay coated chicken strips on sheet pan. Repeat for all chicken strips.
Bake chicken strips in oven for about 20-25 minutes, or until chicken is cooked through and crisp. Remember to turn the chicken strips about 1/2 way through cooking.
While the chicken is baking, make the sauce. In bowl, combine all the sauce ingredients: ketchup, honey, soy sauce, chili garlic sauce, fresh lime juice and rice vinegar.
When chicken is finished baking, set aside.
Heat a large skillet over medium heat. Add half of the chicken strips and half of the sauce. Toss to coat and cook for about 30 seconds on each side or until the chicken strips soak up the sauce on both sides and become sticky. Repeat with remainder of sauce and chicken strips. (Cooking Tip: Don't let the pan get too hot because if the pan becomes too hot, it dries up the sauce and becomes too sticky.)
Serving Size: Serves 3 - 4
Number of Servings: 1
Recipe submitted by SparkPeople user WILDTACO.
Pre-heat oven to 425 degrees F. Prepare 1-2 baking sheets lined with parchment paper.
If using chicken breasts, cut into thin strips. The thicker they are, the longer they take to cook. Make sure the strips are consistently sized so that you get even baking.
In a bowl, add panko or bread crumbs. In another bowl, beat the eggs. In medium bowl combine flour, salt and black pepper.
Dredge each strip of chicken in flour, then egg, then Panko or bread crumbs. Lay coated chicken strips on sheet pan. Repeat for all chicken strips.
Bake chicken strips in oven for about 20-25 minutes, or until chicken is cooked through and crisp. Remember to turn the chicken strips about 1/2 way through cooking.
While the chicken is baking, make the sauce. In bowl, combine all the sauce ingredients: ketchup, honey, soy sauce, chili garlic sauce, fresh lime juice and rice vinegar.
When chicken is finished baking, set aside.
Heat a large skillet over medium heat. Add half of the chicken strips and half of the sauce. Toss to coat and cook for about 30 seconds on each side or until the chicken strips soak up the sauce on both sides and become sticky. Repeat with remainder of sauce and chicken strips. (Cooking Tip: Don't let the pan get too hot because if the pan becomes too hot, it dries up the sauce and becomes too sticky.)
Serving Size: Serves 3 - 4
Number of Servings: 1
Recipe submitted by SparkPeople user WILDTACO.
Nutritional Info Amount Per Serving
- Calories: 2,498.6
- Total Fat: 19.6 g
- Cholesterol: 892.0 mg
- Sodium: 9,268.7 mg
- Total Carbs: 381.5 g
- Dietary Fiber: 6.1 g
- Protein: 217.3 g
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