Ingredients4 Tablespoon low sodium soy sauce
2 Tablespoon rice wine vinegar
4 cloves garlic, pressed
1 green onion, thinly sliced
1 Tablespoon honey
1 teaspoon fresh ginger, minced
8 oz boneless, skinless chicken breast-cut into 1 inch strips (also sold sliced as “chicken tenderloins”)
½ cup peanut flour
4 Tablespoon chopped peanuts
¼ teaspoon paprika
¼ teaspoon black pepper
Preheat oven to 350 degrees.
In a pie plate, combine peanut flour, peanuts, paprika and pepper. Drain chicken and discard marinade. Dredge chicken in flour/peanut mixture. Coat cookie sheet with cooking spray.Place chicken on cookie sheet and spray chicken with cooking spray.
Bake for 10 minutes, turn “fingers” and spray with cooking spray. Return to oven and finish cooking for 10 minutes or until chicken reaches an internal temperature of 165 degrees.
Nutrition information per serving:
Calories from Fat: 72
Trans fats: 0