Designed by The National Peanut Board
All Rights Reserved
Makes 4 servings
4 T low sodium soy sauce
2 T rice wine vinegar
4 cloves garlic, pressed
1 green onion, thinly sliced
1 T honey
1 t fresh ginger, minced
8 oz boneless, skinless chicken breast-cut into 1 inch strips (also sold sliced as “chicken tenderloins”)
1/2 cup peanut flour
4 T chopped peanuts
1/4 t paprika
1/4 t black pepper
In a large zip-top plastic bag, combine the first 6 ingredients (soy sauce through ginger).
Add chicken, seal bag and turn to coat. Refrigerate for up to 4 hours.
Preheat oven to 350 degrees.
In a pie plate, combine peanut flour, peanuts, paprika and pepper. Drain chicken and discard marinade.
Dredge chicken in flour/peanut mixture. Coat cookie sheet with cooking spray. Place chicken on cookie sheet and spray chicken with cooking spray.
Bake for 10 minutes, turn “fingers” and spray with cooking spray. Return to oven and finish cooking for 10 minutes or until chicken reaches an internal temperature of 165 degrees.