60
Thai ChickenChicken Tenders with Wasabi
Dipping Sauce
BBQ Chicken
Serves: 1
1 (4 – 6-ounce) chicken breast, cut
into bite size pieces
2 tablespoons Thai green curry paste
2 tablespoons fresh ginger, grated
2 tablespoons garlic, minced
2 tablespoons olive oil
¼ cup raw coconut, unsweetened
and shredded
Directions:
1. Mix all ingredients in shallow bowl.
2. Place chicken mixture on 3-inch
rack.
3. Cook at 350°F for 11-13 minutes.
4. Stir and serve.
Serves: 4
3 (1-pound) boneless, skinless
chicken breasts, cut crosswise
into ½-inch strips
⅔ cup white flour
1 teaspoon baking soda
½ cup Parmesan cheese
½ teaspoon garlic salt
½ teaspoon paprika
½ teaspoon black pepper
1 egg, slightly beaten
3 tablespoons extra-virgin olive oil
½ cup mayonnaise
2 teaspoons wasabi
Directions:
1. Spray 3-inch rack with non-stick
cooking spray.
2. In 1-gallon food storage plastic
bag, mix flour, baking soda,
cheese, garlic salt and paprika.
3. Dip chicken strips into egg and
place in bag.
4. Seal bag; shake to coat chicken.
5. Place chicken on 3-inch rack.
6. Repeat coating process until all
chicken pieces are coated.
7. Drizzle olive oil over chicken.
8. Cook at 350°F for 12-14 minutes,
turning chicken halfway through
cooking process.
9. Let chicken rest for 1 minute
before serving.
10. Mix mayonnaise and wasabi for
dipping sauce.
Tip: If using thicker chicken, you
will need to add a few more
minutes per side.
Tip: For a spicier dipping sauce,
add more wasabi. You can also
use honey mustard or BBQ
sauce.
Serves: 4
1 whole fryer chicken
(2 breasts, 2 thighs, 2 wings, 2 legs)
1 cup BBQ sauce
2 tablespoons honey mustard
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 clove garlic, minced
Directions:
1. Place chicken pieces on 3-inch
rack.
2. Mix remaining ingredients in bowl
and baste onto chicken.
3. Grill at 350°F for 11-13 minutes
per side.
4. When flipping chicken pieces,
baste on remaining sauce.
Tip: If cooking from frozen, grill for
14-15 minutes per side.
Poultry
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