Asian Chicken Tenders with Peanut Sauce

So far I’m not 100% for my new year’s resolutions. Working out everyday - unrealistic. Talking to my sister every other week – actually on target, so far. Cooking more Asian – struggling. So, maybe the Asian categorizing of these chicken tenders just comes from the sesame seeds in the breading…It counts.

I’d venture to guess that 97% of of all resolutions are forgotten by February 1. Asian or not, these were yummy!

Asian Chicken Tenders with Peanut Sauce

1 pound chicken breast, sliced into tenders
1 egg white
1 cup panko bread crumbs
2 tablespoons sesame seeds
salt, pepper, cayenne

2 tablespoons peanut butter
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon fish sauce
1-2 teaspoons fresh lime juice
1 clove garlic, minced
dashes hot sauce/sriracha
1 tablespoon maple syrup/honey
fresh ground pepper

Preheat oven to 375. Line a baking sheet with tin foil and spray with nonstick spray. Stir together bread crumbs, sesame seeds and spices and spread on a plate. Salt and pepper chicken strips. Dredge through egg whites and bread crumbs. Lay strips onto baking sheet and bake for 15 minutes, or until cooked through.

While chicken cooks, stir together ingredients for peanut sauce. Taste and add ingredients as needed.