Coconut Chicken Strips
Sweet dipping sauce, peas & carrots
  • Classic
  • kid favorite
Coconut Chicken Strips
Sweet dipping sauce, peas & carrots
  • Classic
  • kid favorite
Servings:

Ingredients

Prep
  • 1 1/2 cup flaked coconut
  • 1 cup panko bread crumbs
  • 2 eggs beaten
  • 2 lbs chicken tenders
  • 1/2 cup honey
  • 1/2 cup orange marmalade
On Cooking Day
  • 16 oz frozen peas&carrots

Instructions

To Assemble
  1. Beat egg in shallow bowl. Add coconut and Panko to a paper plate.
  2. Use tongs to dip each chicken strip in egg then coconut mixture.
  3. Store in large container with lid. Use wax paper between layers. Sprinkle extra Panko crumbs between layers for chicken to lay on.
  4. Mix last 2 ingredients and store in small container with lid. (this is the dipping sauce)
To Cook
  1. Bake chicken strips on baking sheet coated with non stick spray in a 400 degree oven for 25 minutes or until chicken is no longer pink.
  2. Warm sauce in microwave.
  3. Cook peas & carrots according to package directions.

Ingredients

Prep
  • 1 1/2 cup flaked coconut
  • 1 cup panko bread crumbs
  • 2 eggs beaten
  • 2 lbs chicken tenders
  • 1/2 cup honey
  • 1/2 cup orange marmalade
On Cooking Day
  • 16 oz frozen peas&carrots

Instructions

To Assemble
  1. Beat egg in shallow bowl. Add coconut and Panko to a paper plate.
  2. Use tongs to dip each chicken strip in egg then coconut mixture.
  3. Store in large container with lid. Use wax paper between layers. Sprinkle extra Panko crumbs between layers for chicken to lay on.
  4. Mix last 2 ingredients and store in small container with lid. (this is the dipping sauce)
To Cook
  1. Bake chicken strips on baking sheet coated with non stick spray in a 400 degree oven for 25 minutes or until chicken is no longer pink.
  2. Warm sauce in microwave.
  3. Cook peas & carrots according to package directions.
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