Living Well Recipes: Asian Chicken Strips
By: Charles Robertson
Updated: June 25, 2012
Orange Chicken Strips
Yields 4 portions
Ingredients:
Chicken Strips:
-Cooking spray
-1 tablespoon sesame seeds
-4 cups (3 1/2 ounces) crispy rice cereal
-1/2 teaspoon grated orange zest
-Kosher salt and freshly ground black pepper
-2 egg whites
-1 tablespoon low-sodium teriyaki sauce
-1 1/2 pounds boneless skinless chicken breast, cut into tenders 4 by 1 1/2-inches, about 18 pieces
For the sauce:
-1/2 cup low-sugar orange marmalade
-1 tablespoon low-sodium teriyaki sauce
-1 teaspoon grated ginger
-1 tablespoon freshly squeezed lemon juice
Directions:
Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.
Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed. In a bowl combine the sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.
In a second dish, beat the egg whites with the teriyaki sauce. Dip each chicken strip in the egg mixture and then the cereal mixture, pressing to coat well. Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
Meanwhile, in a small sauce pan heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice. Serve the chicken with some of the sauce for dipping.
Yields 4 portions
Ingredients:
Chicken Strips:
-Cooking spray
-1 tablespoon sesame seeds
-4 cups (3 1/2 ounces) crispy rice cereal
-1/2 teaspoon grated orange zest
-Kosher salt and freshly ground black pepper
-2 egg whites
-1 tablespoon low-sodium teriyaki sauce
-1 1/2 pounds boneless skinless chicken breast, cut into tenders 4 by 1 1/2-inches, about 18 pieces
For the sauce:
-1/2 cup low-sugar orange marmalade
-1 tablespoon low-sodium teriyaki sauce
-1 teaspoon grated ginger
-1 tablespoon freshly squeezed lemon juice
Directions:
Preheat the oven to 425 degrees F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.
Put the cereal in a plastic storage bag and crush with a rolling pin or heavy can until coarsely crushed. In a bowl combine the sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.
In a second dish, beat the egg whites with the teriyaki sauce. Dip each chicken strip in the egg mixture and then the cereal mixture, pressing to coat well. Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
Meanwhile, in a small sauce pan heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the lemon juice. Serve the chicken with some of the sauce for dipping.
