Oatmeal sesame chicken strips
Ingredients
- 680 grams skinless boneless chicken tenders
- 2 eggs, beaten
- 1 teaspoon reduced sodium soy sauce
- 1/4 teaspoon sesame oil
- 3 cups Quaker® Quick Oats, divided
- 3 tablespoons white sesame seeds, toasted
- 3 tablespoons black sesame seeds
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 455 grams boneless skinless chicken breasts
Dip:
- 1/2 cup full fat Greek yogurt
- 1 tablespoon honey
- 1/2 tablespoon sriracha, or to taste
Directions
- Preheat oven to 425 F.
- Mix the eggs, soy sauce and sesame oil together in a shallow dish.
- In a food processor, process 1-1/2 cups of the oats to reach a powder. Place this in one shallow dish along with the whole quick cooking oats, sesame seeds, salt and pepper.
- Dip the strips in the egg mixture, then into the oat mixture. Lay onto a greased baking sheet. Spritz with oil in an oil atomizer and bake for 18-20 minutes, until golden brown and cooked through, turning half way through.
- To make the dip, mix together the yogurt, honey and sriracha. Serve with the chicken tenders.
