Iowa Girl Eats · by Kristin Porter★ 4.7 (38)
Thai Sticky Chicken Fingers
NUTRITION · PER SERVING60M COOK
CAL 22%·PRO 77%
CARBS 47G42% OF CAL
3G FIBER20G SUGAR23G OTHER
FAT 12G23% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried chicken fingers coated in almond crumbs and glazed with a spicy-sweet Thai sauce made with ginger, garlic, and chili. Crunchy outside, tender inside.
mainthaichicken⚙️ food processor🍪 sheet pan🥄 saucepan🔥 ovendairy freegluten free
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1-3/4 lbs chicken breasts (cut into 1” thick strips)
- 1/2 cup gluten free flour (or AP flour if not GF)
- salt and pepper
- 2 eggs
- 2 Tablespoons milk (any kind)
- 4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups gluten free bread crumbs
- 3/4 cup sliced almonds (divided)
- 1/4 cup cilantro (chopped)
- 1/2 cup sweet chili sauce
- 1/2 cup water
- 1/4 cup brown sugar
- 1/4 cup gluten free reduced-sodium Tamari (or soy sauce if not GF)
- 2 Tablespoons rice vinegar
- 2 Tablespoons fresh lime juice
- 1/2 teaspoon ground ginger
- 1 clove garlic (pressed or minced)
- 1/4 teaspoon red chili pepper flakes (or more or less)
At a glance
PER SERVING · TIME 60M
CAL 22%·PRO 77%
CARBS 47G42% OF CAL
3G FIBER20G SUGAR23G OTHER
FAT 12G23% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1180mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 512mg
- Calcium
- 95mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1180MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.