Description
Sticky, sweet and dripping with sauce! Serve as an appetizer or with rice to make it a meal.
Ingredients
- FOR THE CHICKEN:
- 8 ounces, weight Boneless, Skinless Chicken Breast, Cubed
- ¼ cups All-purpose Flour
- 1 whole Egg, Whisked
- 1 cup Panko Breadcrumbs
- FOR THE SAUCE:
- 1-½ Tablespoon Vegetable Oil
- 2 cloves Garlic, Minced
- 3 Tablespoons Honey
- 1-½ Tablespoon Creamy Peanut Butter
- ½ cups Low Sodium Soy Sauce
- ¼ teaspoons Sriracha
- 1 teaspoon Sesame Oil
- ⅛ teaspoons Sesame Seeds
Preparation
For the chicken:
Preheat oven to 400 F.
Start by breading your chicken cubes. Put your flour, egg and panko in separate bowls. Dredge chicken in flour, then egg and then panko breadcrumbs.
Line chicken onto a baking sheet lined with a silicon baking mat. Place in the oven and bake for 15 minutes until fully cooked and lightly brown on the outside. Make sauce while chicken is baking.
Take chicken out of the oven and toss with the Sticky Asian Sauce. Serve immediately and garnish with extra sesame seeds and green onions if desired.
For the sticky Asian sauce:
Heat oil in a large pot over medium heat. Add garlic and saute for one minute. Add honey and peanut butter and whisk until creamy and bubbly, 1-2 minutes. Whisk in soy sauce, Sriracha, sesame oil and sesame seeds. Simmer for 2-3 minutes until thickened. Set aside until ready to toss with chicken.
