Servings: 4
Container Count per serving: 1 red, ½ yellow, 1 teaspoon, 1 ½ sweetenter teaspoons (for maple syrup)
INGREDIENTS
1 lb. boneless, skinless chicken breasts cut into strips
2 eggs
½ cup whole wheat flour
1 tsp salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
1 tsp fresh ginger, minced
¼ cup low sodium soy sauce (or Bragg’s Liquid Aminos)
¼ cup vinegar (I use Apple Cider Vinegar)
1 tbsp sesame oil
2 tbsp chili sauce (I use sriracha)
3 cloves garlic, minced
2 tbsp 100% pure maple syrup
1 tsp cornstarch
DIRECTIONS
1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper (I use foil, usually) and mist with non-fat cooking spray
2. In a small bowl, mix together flour, salt, paprika, garlic powder and onion powder
3. Dip chicken strips in eggs, shake off excess and lightly coat in flour. Place chicken strips on baking sheet and lightly mist with an olive oil mister, or more non-fat cooking spray
4. Bake chicken in oven for 10 minutes, flip & bake another 10 minutes. Remove from oven and let cool for 10 minutes.
5. While chicken is cooking, combine soy sauce, vinegar, minced garlic, minced ginger, syrup, chili sauce and sesame oil in a small sauce pan over medium heat. Once sauce has begun to lightly simmer, mix cornstarch and 1 tsp water in a small cup and then pour into sauce. Continue to cook, stirring regularly, until sauce has thickened up a bit, about 3-5 more minutes. If sauce remains runny, add in some additional cornstarch tsp by tsp.
6. Toss the cooked chicken pieces with the sauce and serve immediately. (Sauce is a little spicy – keep that in mind before tossing all of the chicken in case it’s too spicy for the kids)