Baked Chicken Fingers

Prep time: 15mins | Cook Time: 20mins | Serves: 8

 

INGREDIENTS

1 kg boneless, skinless chicken breast tenders
½ cup honey
½ cup dark soy sauce
1 tsp ground ginger
1 tsp minced garlic
2 Tbsp dried minced onion
pinch salt and pepper
¼ cup sliced green onion



PROCEDURE

1. Spray a 9x13-inch baking pan with nonstick cooking spray. Arrange the chicken tenders in a single layer in the pan.
2. In a medium-sized bowl, mix together the honey, soy sauce, ginger, garlic, dried onion, and salt and pepper. Pour the mixture over the chicken. Cover the pan with plastic wrap and marinate in the fridge for about an hour, turning the chicken once, about halfway through the marinating time.
3. Preheat the oven to 220°C (425°F).
4. Remove the chicken from the fridge, discard the plastic wrap, and bake in the oven using the bottom heat function for 20 minutes. Remove the chicken from the oven. Turn the chicken pieces over and top with sliced green onion. Return to the oven and bake for 10 to 15 minutes (or until the chicken is no longer pink and juices run clear).

 
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