Chicken Fingers with Orange Dipping Sauce
If you like, you can purchase chicken fingers and just make the dipping sauce; prepare marinade in step 1, then follow step 3 (no need to strain). Freshly squeezed orange juice is a simple way to enhance the flavor; you can also use store-bought.
Martha Stewart Kids, Winter/Spring
- Finely grated zest of 2 oranges
- 3/4 cup orange juice
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic, crushed
- 3/4 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 whole boneless, skinless chicken breasts (about 1 3/4 pounds), cut into 1/2-inch-wide strips
- 1/2 cup plain breadcrumbs
- 1 tablespoon unsalted butter
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon cornstarch
- 1/4 cup honey
- Vegetable-oil cooking spray
- In a large nonreactive dish, combine orange zest, both juices, garlic, dry mustard, 1/4 teaspoon salt, ginger, and nutmeg. Add chicken; cover, and refrigerate 1 hour.
- Preheat oven to 400 degrees. In a food processor, pulse breadcrumbs, butter, remaining 1/4 teaspoon salt, and pepper until fine crumbs. Transfer to a shallow bowl. Remove chicken from marinade, letting excess drip off; dredge in breadcrumb coating. Place on a lightly oiled baking sheet; bake until crisp and brown, 12 to 14 minutes.
- Meanwhile, strain marinade into a small saucepan. Measure out 2 tablespoons; mix with cornstarch in a small bowl. Bring marinade in pan to a boil. Drizzle in cornstarch mixture, whisking constantly; boil, stirring, 1 minute more. Let cool slightly; stir in honey. Serve with chicken fingers.
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