When I pulled them out of the oven, they were the most beautiful golden, sticky chicken strips I've ever made, and when I assembled them on a plate to photograph for this post, I couldn't hardly wait to take a taste. (I taste everything -- usually along the way and before I plate, but I was in a hurry this evening and they looked so good...)
Once I snapped the picture, I indulged in a taste. I then proceeded to eat the entire plate and took a few extra to boot! OMGoodness! These are really wonderful and SO easy to make! Check it out:
1 1/2 - 2 lbs boneless skinless chicken breast tenders
⅓ cup honey
⅓ cup soy sauce
1 teaspoon freshly ground ginger
1 teaspoon garlic, minced- about 2 small cloves
1 T onion powder
1 t. orange rind, grated
½ t. smoked paprika
dash cayenne pepper
cilantro for garnish and lettuce leaves
Heat oven to 400 degrees.
Pat dry all the tenders and align on a sprayed baking sheet (jelly roll pan).
Mix the remaining ingredients in a small bowl with a whisk until incorporated.
Pour over strips and turn with tongs to coat. Cover with plastic and refrigerate for several hours --but no less than 1 hour if you need them sooner.
Meanwhile for the Satay Dip:
In a small sauce pan, heat on low 1/2 c creamy peanut butter, 1/2 c coconut milk, 3-4 T chili sauce, 1T soy sauce, 1 t. ground mustard, 2 t. curry powder, 1/2 t. turmeric, dash cayenne pepper and 2-3 T water to loosen. Heat just until warm. DO NOT boil or you will end up with a thick mess and have to start over like I did the first time around! Ughhh!!!
About 30 minutes before dining, place chicken in preheated oven. Check after 20 minutes because ovens vary and you don't want to burn them. Turn the strips and put back in oven for 10-15. They should look golden and sticky when done. These could be served cold in lettuce wraps with the sauce for an easy lunch or picnic. :-)
I loved them warm out of the oven with the sauce slightly warm... Enjoy! You won't stop at 1 or 2... You've been warned!