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.