Ingredients

The following ingredients have 4 Servings
  • 1 lb. boneless skinless chicken breasts
  • Salt & pepper (to taste)
  • 2 eggs
  • 1 1/2 cups Panko (or gluten-free bread crumbs)
  • 2/3 cup honey
  • 6-8 cloves garlic (minced)
  • 4 Tablespoons soy sauce ((tamari for gluten-free diets))
  • 2 Tablespoons sriracha
  • 2 Tablespoons cornstarch
  • 3 green onions (sliced thinly)
  • 1-2 Tablespoons sesame seeds

Instruction

  • Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray.
  • Cut chicken into bite-sized chunks. Season with salt & pepper.
  • Whisk eggs in small bowl. Place panko crumbs on a large flat plate.
  • Dip chicken pieces in egg then into Panko crumbs, pressing them into the chicken so they are completely coated.
  • Place on prepared cookie sheet. Bake in oven for 25 minutes, turning after the first 15 minutes.
  • While chicken is baking prepare the sauce. In a medium saucepan, combine honey, garlic, soy and sriracha. Bring to a simmer.
  • Combine cornstarch with 2/3 cup water and pour into saucepan. Continue to whisk sauce as it thickens. This should only take about 1-3 minutes. Remove from heat.
  • Remove chicken from oven and drop into sauce. Gently stir to coat then pour into serving bowl.
  • Garnish with green onions and sesame seeds.
  • Serve over rice, quinoa or cauliflower rice.