4Tablespoonssoy sauce(tamari for gluten-free diets)
3green onionssliced thinly
Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray.
Cut chicken into bite-sized chunks. Season with salt & pepper.
Whisk eggs in small bowl. Place panko crumbs on a large flat plate.
Dip chicken pieces in egg then into Panko crumbs, pressing them into the chicken so they are completely coated.
Place on prepared cookie sheet. Bake in oven for 25 minutes, turning after the first 15 minutes.
While chicken is baking prepare the sauce. In a medium saucepan, combine honey, garlic, soy and sriracha. Bring to a simmer.
Combine cornstarch with ⅔ cup water and pour into saucepan. Continue to whisk sauce as it thickens. This should only take about 1-3 minutes. Remove from heat.
Remove chicken from oven and drop into sauce. Gently stir to coat then pour into serving bowl.
Garnish with green onions and sesame seeds.
Serve over rice, quinoa or cauliflower rice.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Of course! Purchase boneless, skinless chicken thighs and cube as you would the chicken breasts and follow the recipe as written.
What can I serve this with for a lower carb option?
This is just as delicious when served over quinoa or cauliflower rice.
Is this dish gluten-free?
As written, this recipe is not gluten-free but it can easily be made so with a few substitutions. Just replace panko with gluten free bread crumbs and Tamari for regular soy sauce and you're home free. And for an extra precaution make sure the cornstarch you are using is gluten-free as well.