Thai Sticky Chicken Fingers

Name: Thai Sticky Chicken Fingers
Ingredients: 1-3/4lbs chicken breasts cut into 1” thick strips; 1/2 cup gluten-free or all-purpose flour (see notes for brand used); salt and pepper; 2 eggs; 2 Tablespoons milk (any kind, I used unsweetened almond milk); 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups panko bread crumbs (dish will not be GF if using panko); 3/4 cup sliced almonds, divided; 1/4 cup cilantro, chopped\; For the sauce:; 1/2 cup sweet chili sauce; 1/2 cup water; 1/4 cup brown sugar; 1/4 cup gluten-free Tamari or soy sauce; 2 Tablespoons rice vinegar; 2 Tablespoons fresh lime juice; 1/2 teaspoon ground ginger; 1 glove garlic, microplaned or minced; 1/4 teaspoon red chili pepper flakes (or more or less)

Thai Sticky Chicken Fingers was pinched from <a href="http://iowagirleats.com/2015/01/28/thai-sticky-chicken-fingers/" target="_blank">iowagirleats.com.</a>

INGREDIENTS

•

1-3/4lbs chicken breasts cut into 1” thick strips

•

1/2 cup gluten-free or all-purpose flour (see notes for brand used)

•

salt and pepper

•

2 eggs

•

2 Tablespoons milk (any kind, I used unsweetened almond milk)

•

4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups panko bread crumbs (dish will not be GF if using panko)

•

3/4 cup sliced almonds, divided

•

1/4 cup cilantro, chopped\

•

For the sauce:

•

1/2 cup sweet chili sauce

•

1/2 cup water

•

1/4 cup brown sugar

•

1/4 cup gluten-free Tamari or soy sauce

•

2 Tablespoons rice vinegar

•

2 Tablespoons fresh lime juice

•

1/2 teaspoon ground ginger

•

1 glove garlic, microplaned or minced

•

1/4 teaspoon red chili pepper flakes (or more or less)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes