Asian Glazed Chicken Fingers
Author: Jo Cooks
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
• Cup honey
• Cup soy sauce
• 1 tsp sriracha sauce
• tsp chili flakes
• tsp Chinese five spice
• tsp garlic powder
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• Salt and Pepper to taste
• 2 to 3 lbs chicken breasts (I had 4 chicken breasts), boneless and skinless
• 1 to 2 cups flour for dredging
• 2 cups breadcrumbs (I used Panko)
• 1 to 2 cups buttermilk
• Salt and pepper to taste
• Green onions for garnish
I’ve got the perfect recipe for you today for super crispy chicken fingers glazed with a perfectly spiced sauce with honey, soy, sr.iracha and a bunch of other yummy ingredients. This chicken really is super crispy. I soaked the chicken fingers in buttermilk first to tenderize the meat, then dredged the chicken through flour, buttermilk again and finally in some nice Panko breadcrumbs.
The best thing about this recipe, however, is that the chicken is baked. I knew I was going to get questions if this can be baked or fried, so I made both. Since this recipe makes a lot of chicken fingers, I fried half and baked half. Both versions turned out equally delicious… BUT if you really want to know the truth, interestingly enough, the baked version retained its crispiness longer. So based on that I’m going to say that the baked version is my favorite.
1. Preheat oven to 400 F degrees. Line a baking sheet with parchment paper.
2. In a small sauce pan, whisk all the sauce ingredients together. Set aside.
3. Cut the chicken breasts into long thin strips. Place the chicken in a bowl and pour about a cup of buttermilk over the chicken. Get 3 shallow plates ready. Fill one with flour, one with remaining buttermilk and last with breadcrumbs. Line them up like an assembly line, chicken, flour, buttermilk, breadcrumbs. Season the flour and the breadcrumbs generously with salt and pepper.
4. Dredge each chicken finger through flour, then buttermilk, and lastly through breadcrumbs. Place on prepared baking sheet. Repeat with all chicken fingers.
5. Bake them for about 30 to 45 minutes until they start to brown and chicken is cooked through. Cut one in half if needed to check for doneness.
6. If you wish to fry these, heat vegetable oil in a large skillet. Fry chicken on both sides for about 3 to 5 minutes or until golden brown.
7. While chicken is baking, bring the sauce to a boil over medium high heat. Once boiling, reduce heat to a medium and cook until sauce reduces by half and thickens.
8. Generously drizzle sauce over chicken fingers. Garnish with chopped green onions, if preferred.
Sticky Honey Garlic Chicken Wings
Author: Kristen Stevens
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
These sweet and sticky honey garlic chicken wings are the best ever. Even though they’re baked, not fried, they’re super crispy. You will love them!
• 2 lb. chicken wings
• 1 teaspoon sesame oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• Cilantro and sesame seeds, for garnish
For the glaze:
• 1/3 cup honey
• 2 tablespoons soy sauce (or sub coco aminos for paleo)
• 1 tablespoon finely grated ginger
• 2 large garlic cloves, very finely minced
• 1/2 teaspoon sesame oil
• 1/8–1/4 teaspoon chili flakes
1. Preheat the oven to 400 degrees. Line a baking tray with parchment paper.
2. Place the chicken wings in a large bowl and toss them with the 1 teaspoon of sesame oil, sea salt and pepper. Place them on the prepared baking tray and put them in the oven for 35-40 minutes, or until they are crispy.
3. While the chicken wings are baking, make the glaze. Add all the glaze ingredients to a small frying pan over medium-high heat. Boil rapidly for 3-4 minutes, or until the glaze has reduced to 1/2 cup. Remove from the heat.
4. Once the chicken wings are crispy remove them from the oven and toss them with the glaze. Sprinkle some cilantro and toasted sesame seeds over top and serve immediately.
Veggie Packed Stir-Fry
Author: Jaclyn Bell
Category: Main Dishes
Cuisine: Other Asian
Don’t we all need one or two really good stir-fry recipes in our dinner rotation? I love stir-fry because not only does it taste delicious, but it’s a great way to get a generous serving of veggies in one meal. This one is no exception! It’s packed with veggies, plus the bonus of a protein (chicken) keeps it filling and flavorful.
My mom always made stir-fry growing up. She made a good stir-fry, but I remember the only thing her sauce consisted of was soy sauce (and not the low-sodium version), so it was excessively salty and didn’t leave a lot of room for tasting that delicious fresh flavor from all the veggies. Don’t get me wrong, my mom is a great cook, that’s just the way she likes her food — on the salty side of things. I like to be more conservative with the salt, which is why I frequently use low sodium broth and light soy sauce. You can always add more salt to taste later, but you can’t take it away once it’s added. And we’ve all been there before at least once. Lesson learned, right?
This is actually my favorite stir-fry I’ve had to date and my whole family loved it! My kids may have been a little more picky with some of the veggies, yes those uniquely textured mushrooms, and they may have just tried to pick those itty bitty, teensy tiny peas out of the pod and ditched the shells. But all and all it was a dinner win and I can’t wait to make it again!
• 3/4 cup low-sodium chicken broth
• 1/3 cup low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 1/2 teaspoons granulated sugar
• 1 pound chicken breasts, cut into small strips
• 1 1/2 tablespoons vegetable oil
• 2 1/2 cups broccoli florets, chopped into bite-size pieces
• 1 1/2 cups chopped carrots (about 4)
• 1 red bell pepper, seeded and sliced into strips and strips halved (1 1/2 cups)
• 1 cup chopped yellow onion (1 small)
• 1 tablespoon peeled and finely minced fresh ginger
• 1 1/2 cups sugar snap peas, sliced into halves
• 1 1/2 cups sliced mushrooms
• 3 cloves garlic, minced
Cooked white or brown rice, for serving
1. In a 2 cup liquid measuring cup or a bowl, whisk together chicken broth, soy sauce, oyster sauce, and sesame oil. Immediately after whisking well, measure out 1/4 cup (before all the sesame oil just returns to the top). Whisk cornstarch and sugar into remaining soy sauce mixture.
2. Add chicken to a gallon-size resealable bag. Pour the 1/4 cup of marinade over chicken in bag and let marinate in fridge 10-15 minutes (now is a good time to chop all the veggies).
3. Heat vegetable oil in a wok or a nonstick pot over medium-high heat. Remove chicken from marinade and add chicken to wok. Heat chicken until halfway cooked through, about 3 minutes, tossing occasionally. Add in broccoli, carrots, bell pepper, onion, and ginger. Cook, tossing occasionally, 4 minutes. Add in snap peas, mushrooms, and garlic, and cook 2 minutes longer. Whisk soy sauce mixture once more, then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 2 minutes.
4. Serve warm over white or brown rice.
Lemon Garlic Shrimp Scampi
Author: Kimberly @ The Daring Gourmet
Category: Pasta, Seafood
I need to introduce you to my husband right from the get-go since he is a key player in my culinary adventures. Todd. That’s his name, Todd. There will be more biography in the future, but I’ll start with the most pertinent. Todd’s loves pretty much anything in the food realm. Well, there are exceptions, most of which many of you, though not all, would agree with (brain, tongue, kidneys – basically all internal organs). He loves the complex, he loves the simple. I can spend hours on a gourmet dish and he’ll love it. I can spend 10 minutes on a casserole… and he’ll love it. It’s exasperating in a way, but really, how can I complain? How ridiculous would I be to criticize myhusband because he’s too easy to please? Exactly. So, while his easy-to-please-ness doesn’t exactly inspire me on to new and exciting culinary heights and challenges, I’m still grateful that I have such a gosh-darn, easy-to-please husband.
So, let’s start with something that is right up his alley, shall we?
Scandalously delicious but deceptively simple.
• 1 (16 oz) package linguine, prepared according to package instructions
• 1 pound large (16-20 count) shrimp, *shelled and deveined
(leave the tail on, it looks fancier that way)
• 3 tablespoons butter
• 2 tablespoons olive oil
• 3-4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (add more if you like it hot!)
• 1/2 cup white wine
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon fresh lemon zest
• Freshly ground black pepper and salt to taste
• 2 tablespoons finely chopped parsley
• Parmesan cheese for sprinkling
• Extra chopped parsley for garnishing
1. Heat a medium-sized pan on medium-high heat. Once heated, add the butter and olive oil. Once the butter is melted and is no longer foamy, increase the heat to high and add the shrimp. Cook for one minute then turn shrimp over, add the garlic and red pepper flakes, and cook for another minute. Be careful not to overcook or the shrimp will be tough. Set shrimp aside on a warm plate.
2. Next add the white wine, lemon juice, and lemon zest. Add black pepper and salt to taste. Leave the heat on high and let the wine sauce boil for 2-3 minutes.
3. Reduce heat to medium. Add the shrimp and parsley and stir to coat with the sauce. Sprinkle each serving with some Parmesan cheese and extra chopped parsley.
4. Serve immediately over pasta. Enjoy!