Asian Chicken Tenders Recipe


Nutrition

Cal/Serving: 534
Daily Value: 27%
Servings: 4

Balanced
Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
Fat23g35%
Saturated4g22%
Trans0g0%
Carbs64g21%
Fiber3g11%
Sugars27g0%
Protein20g41%
Cholesterol46mg15%
Sodium1104mg46%
Calcium128mg13%
Magnesium68mg17%
Potassium341mg10%
Iron10mg56%
Zinc2mg13%
Vitamin A1070IU21%
Vitamin C13mg21%
Thiamin (B1)1mg46%
Riboflavin (B2)1mg36%
Niacin (B3)12mg58%
Vitamin B61mg38%
Folic Acid (B9)140µg35%
Vitamin B122µg38%
Vitamin D1µg0%
Vitamin E2mg12%
Vitamin K17µg21%
Fatty acids, total monounsaturated9g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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Kellogg's

Ginger, garlic, and soy sauce give an Asian twist to chicken tenders. Rice krispies cereal gives them a crunch.

Click here to see 10 Things You Didn’t Know You Could Make with Cereal

Click here to see 101 Ways to Cook Chicken

INGREDIENTS

  • 1/2 cup orange marmalade
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons soy sauce
  • 1 pound chicken tenders
  • 3 cups rice krispies cereal, 3/4 cup crushed
  • 1/4 cup toasted sesame seeds

DIRECTIONS

In a sealable plastic bag, combine marmalade, ginger, garlic powder, and soy sauce. Add chicken to marinade. Marinate in refrigerator 1 hour.

In shallow pan or plate, combine cereal and sesame seeds. Remove chicken from marinade, draining off excess liquid slightly. Discard marinade. Coat completely in cereal mixture. Place in single layer on foil-lined baking sheet coated with cooking spray.

Bake at 400 degrees for about 30 minutes or until chicken is tender, no longer pink, and juices run clear. Do not cover pan or turn chicken while baking. Serve hot with sweet and sour sauce or hot mustard, if desired.

Recipe Details

Recipe courtesy of Kellogg’s

Servings: 4
Cuisine: Asian
Special Designations: Kid-friendly

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