Orange Chicken Fingers

Hello everyone! See below for the detailed description of the recipe, including ingredients and

directions.

Ingredients

For the salad:

  • 2 tablespoons rice wine vinegar
  • 1 teaspoon Matador Marmalade
  • 1 tablespoon toasted sesame oil
  • 8 ounces snow peas, sliced
  • 3 medium carrots, peeled and julienned, or 2 1/2 cups store-bought shredded carrots

For the chicken fingers:

  • 1 tablespoon sesame seeds
  • 4 cups crispy rice cereal
  • 1/2 teaspoon grated orange zest
  • Kosher salt
  • Freshly ground black pepper
  • 2 egg whites
  • 1 tablespoon low-sodium teriyaki sauce
  • 1 1/2 pounds boneless skinless chicken breast, cut into tenders 4 x 1 1/2 inches (about 18 pieces)

For the dipping sauce:

  • 1/2 cup low-sugar Matador Marmalade
  • 1 tablespoon low-sodium teriyaki sauce
  • 1 teaspoon ginger, grated
  • 1 tablespoon orange juice, freshly squeezed

Serves 6

Preparation

  1. Preheat the oven to 425° F. Place a wire rack on a baking sheet and lightly mist with nonstick cooking spray.
  2. To make the salad: In a large bowl whisk the vinegar and marmalade until combined and then whisk in the sesame oil. Add the snow peas and carrots and toss well to coat. Set aside for the flavors to blend while the chicken and sauce cook.
  3. Put the sesame seeds in a small nonstick skillet set over medium heat. Cook, stirring often, until golden brown and fragrant, about 5 minutes. Set aside to cool.
  4. Place the cereal in a plastic storage bag and crush until coarsely textured. In a shallow bowl combine the toasted sesame seeds, crushed cereal and orange zest and lightly season with salt and pepper.
  5. In a second shallow dish, beat the egg whites with the teriyaki sauce. Dip each chicken tender in the egg mixture and then the cereal mixture, pressing to coat well. Place on the rack and mist the chicken with nonstick cooking spray. Bake until the crust is golden and the chicken is cooked through, 18 to 20 minutes.
  6. To make the dipping sauce: Meanwhile, in a small saucepot, heat the marmalade, teriyaki and ginger over medium heat until melted and well combined. Remove from heat and stir in the orange juice.
  7. Serve the chicken on a plate with the salad and dipping sauce.