Ingredients
The following ingredients have 4 Servings
- 8 Chicken tenderloins (approx. 2 oz each cut into 1-inch chunks)
- 2 large eggs (beaten)
- 2 cups whole wheat Panko bread crumbs
- black pepper and salt to taste*
- 3/4 cup honey
- 3 cloves garlic, minced ((add more or less depending on preference))
- 3 tablespoons lite soy sauce (50% less sodium than original)
- 3 tablespoon cornstarch
- 1/2 cup water
- 2 green onions (thinly sliced)
- 1 tablespoon sesame seeds
Instruction
- Preheat oven to 400ºF. Coat 9x13 baking dish with nonstick cooking spray.
- Season chicken with salt and pepper to taste. Working in batches of about 5-6 pieces of chicken, dip chicken into eggs, then coat them in Panko crumbs, coating each piece thoroughly.
- Place chicken in baking dish in a single layer. Bake for 15-20 minutes or until the chicken is fully cooked and golden brown.
- In a medium saucepan combine honey, garlic and soy sauce. Heat over medium-high heat, stirring occasionally.
- In a small bowl, combine cornstarch and water. Add cornstarch mixture to saucepan and heat until liquid thickens, about 1-2 minutes.
- Stir in chicken and gently toss to coat.
- Sprinkle chicken with sesame seeds and green onions.
- Serve immediately.
