Ingredients
4 Tablespoon low sodium soy sauce2 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
Cooking spray
Directions
In a large zip-top plastic bag, combine the first 6 ingredients (soy sauce through ginger).Add chicken, seal bag and turn to coat. Refrigerate for up to 4 hours.
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: 178
Calories from Fat: 72
Fat: 8g
Trans fats: 0
Cholesterol: 36mg
Carbohydrate: 11g
Protein: 18g
Fiber: 2g
Sodium: 638mg