These tasty tenders will disappear in no time. I serve these up with the VH brand plum sauce. (Their entire line of sauces is gluten free.)
1 pound chicken tenders or 1 pound skinless, boneless chicken breast sliced into thin strips
2 cloves garlic, pressed
1 inch piece fresh ginger, grated
2 tablespoons GF low-sodium soy sauce (I use VH)
1 tablespoon fish sauce
1 teaspoon sesame oil
1/2 cup white rice flour
1 tablespoon onion powder
1/2 tablespoon dried chives
1/2 teaspoon cayenne
1/2 cup plum sauce for dipping
Mix together the chicken tenders, garlic, ginger, soy sauce, fish sauce and sesame oil in a bowl and let sit for 5 to 10 minutes.
Preheat oven to 425 degrees Fahrenheit.
Mix the flour, onion powder, dried chives and cayenne together in a large re-sealable plastic bag.
Remove the chicken pieces from the soy mixture and place in the flour mixture.
Seal the bag and toss well to coat.
Generously coat a rimmed baking sheet with non-stick spray.
Remove the coated chicken pieces with thongs and place them on the baking sheet.
Spray the chicken pieces with non-stick spray, place the baking sheet on the middle rack and cook for 10 minutes turning the chicken halfway through.Serve with plum sauce for dipping.