Spicy Asian Chicken Tenders

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.)

INGREDIENTS

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

DIRECTIONS

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.