FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesChicken Appetizers pg 2 >  Ginger Lime Chicken Fingers

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

FRAGRANT GINGER-LIME CHICKEN FINGERS

Whole Foods Market Cookbook by Steve Petusevsky & Whole Foods Market Team

Whoever created the chicken finger probably never realized it would become a culinary icon. Once you get a taste of the tart lime and fragrant ginger, we'll have you wrapped around the flavor of these fingers. They are "oven-fried" with hardly any oil. Oven-frying produces many of the same taste attributes of deep-frying—a crunchy flavorful coating with moist chicken underneath—because the crust seals in the natural juices.
Serves 4

INGREDIENTS

1 clove garlic, minced (1/2 teaspoon)
1/4 cup lime juice
6 tablespoons plus 2 tablespoons
minced fresh ginger
1½ tablespoons tamari
1 tablespoon toasted sesame oil
1 teaspoon cornstarch
1/8 cup water
1 pound boneless skinless chicken breasts, cut into 1-inch-wide strips
2½ cups dried bread crumbs
1/8 cup black sesame seeds
3/4 cup unbleached all-purpose flour
2 large eggs whisked with 1/2 cup water
Canola or vegetable oil for spraying
 

DIRECTIONS

In a large bowl, combine the garlic, lime juice, the 2 tablespoons ginger, tamari, sesame oil, cornstarch, and water to make the marinade.
Marinate the chicken strips at least 4 hours in the refrigerator.
In another large bowl, combine the bread crumbs, the remaining 6 tablespoons ginger, and the sesame seeds.

Preheat the oven to 450°F.
Set up an area for breading the chicken: the flour in one bowl, the beaten eggs in a second bowl, and the bread crumb mixture in a third container.
Coat the chicken in flour; tap off the excess.
Then coat the chicken in the egg mixture, and finally coat with the bread crumb mixture.
Place the chicken on a lightly oiled sheet pan.
Spray the chicken with canola oil.
Bake for 20 to 25 minutes, until the chicken is golden brown.
 

NUTRITION

    PER SERVING: calories 190; calories from fat 45; calories from saturated fat 10; protein 15 g; carbohydrate 21 g; total fat 5 g; saturated fat 1 g; cholesterol 60 mg; sodium 310 mg; 24% calories from fat
     

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages