These oriental-flavored chicken strips are a favorite for my family and are a healthier alternative to chicken fingers that are dipped in eggs and flour.
- 3 boneless skinless chicken breasts (about 1 lb)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1 cup Panko bread crumbs
- 1/2 cup sweet-and-sour sauce (optional to dip)
Cut each chicken breast across grain into 8 (1/2-inch-thick) slices. Pound thinner if chicken breast tenders are too thick.
In medium bowl, mix soy sauce, honey, ginger and garlic powder. Add chicken; stir gently until coated. Let stand at least 20 minutes to marinate.
Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray.
Place bread crumbs in shallow dish. Drain off any remaining soy sauce mixture from chicken. Toss chicken pieces in bread crumbs to coat; arrange in single layer in pan.
Bake 15 minutes. Turn chicken; bake 7 to 10 minutes longer or until golden brown and crisp.
Serve with sweet-and-sour sauce if desired.
Calories (per 2 chicken strips): 106