Sesame-Crusted Chicken Fingers & Thai Sweet Chili Dipping Sauce

Sometimes I like to pretend I'm 5 years old and have chicken fingers & macaroni for dinner. But then, I remember that I'm actually like 20 years older than that and I need some veggies too. Add in the token broccoli and you have yourself a meal! Normally, I bake my chicken fingers using a few seasonings & panko crumbs. I love anything Asian-inspired and have had this little gem on my bookmark list for a while from Skinny Taste. Um LOVE! I did have to buy a jar of sesame seeds and some sesame oil for this recipe, but honestly I still have a ton left and I've made it like 3 times. So worth it!

Oh and I didn't discover the dipping sauce until take 2, but its fabulous! It has a little kick but you can adjust the spice to your taste. It seriously takes these little chicken fingers over the edge!! You could even go crazy and make these into nuggets. Explore your wild side. :)

Sesame-Crusted Baked Chicken Fingers
Recipe from Skinny Taste
Makes enough for 2- double if you want!

• 1 chicken breast, cut into thin strips using kitchen shears
• salt & pepper to taste
• 2 tsp sesame oil
• 2 tsp low sodium soy sauce
• 1/2 tsp coarse salt
• 6 TBSP toasted sesame seeds
• 4 TBSP panko
• olive oil or cooking spray

Preheat oven to 425. Line baking sheet with foil. Place cookie cooling rack or other wire rack on top of tray and spray with cooking spray/olive oil spray.

Combine sesame oil & soy sauce in a small bowl & sesame seeds, salt, pepper and panko in another bowl.  Dip chicken strips into soy sauce mixture and turn to coat, then dip into panko mixture and turn to cover completely. You may need to do a little pressing to get the seeds and stuff to stick. 

Place on rack on cookie sheet & spray again with spray if desired. Bake 8-10 minutes. Flip with tongs and cook another 4-5 minutes until cooked through. While baking, make your dipping sauce. 

Serve with dipping sauce, steamed broccoli & Stove Top Macaroni & Cheese.

Thai Sweet Chili Dipping Sauce
Recipe from Food.com
Makes about 2 cups

• 3 TBSP hot chili paste -if you don''t like it spicy use less
• 2 tsp minced garlic
• 1/2 white vinegar (or rice wine vinegar if you have it)
• 2/3 cup water
• 2/3 cup white sugar
• 1 tsp salt
• 4 tsp cornstarch
• 4 TBSP cilantro, chopped

Combine all ingredients, except cilantro in a small saucepan & mix. Bring to a boil. Reduce heat and simmer 5 minutes.  Remove from heat and stir in cilantro. Serve right away & store in a clean jar in the fridge for about a week. If you put the lid on while its hot it will seal it somewhat and it will last a little longer.

Enjoy!