I could eat chicken every day and there is nothing better than sticky, gooey, and crunchy chicken that makes my mouth water while I’m making it. This is a recipe I found that I really wanted to try because of the ingredients. The use of almonds and rice Chex (yes, the cereal!) to begin with and then all that goes into this luscious sauce.
This really is a simple recipe to follow, but make sure you follow it well! Make sure you refrigerate the chicken before you cook it, it will help the crust stick better. Also cover and spray your pans well because this chicken gets sticky and gooey. Your family is going to love it so make a lot because it will go fast!
Here’s what you need:
1-3/4lbs chicken breasts cut into 1” thick strips
1/2 cup gluten-free or all-purpose flour (see notes for brand used)
salt and pepper
2 Tablespoons milk (any kind, I used unsweetened almond milk)
4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups panko bread crumbs (dish will not be GF if using panko)
3/4 cup sliced almonds, divided
1/4 cup cilantro, chopped
For the sauce:
1/2 cup sweet chili sauce
1/2 cup water
1/4 cup brown sugar
1/4 cup gluten-free Tamari or soy sauce
2 Tablespoons rice vinegar
2 Tablespoons fresh lime juice
1/2 teaspoon ground ginger
1 glove garlic, microplaned or minced
1/4 teaspoon red chili pepper flakes (or more or less)
This awesomely delicious recipe is coming to you thanks to iowagirleats.com. This sticky, tasty dish is almost too good to be true! Be sure to head on over to Iowa Girl Eats now for the full instructions. Enjoy!