Superbowl is coming up and I am always looking for healthy alternatives. Fooducate is looking for some suggestions and I have already added my idea to the list which is to make healthy dips by using Greek yogurt instead of mayonnaise or sour cream. However, I got to thinking that the coconut chicken fingers that I make would also be a good addition. If you like sriracha, you are in luck! There is a lot used in this recipe!
This is a gluten free, dairy free, egg free recipe for Coconut Chicken Fingers with Sweet n' Spicy Sriracha Sauce (note: dipping sauce contains yogurt)...
Coconut Chicken Fingers with Sweet n' Spicy Sriracha Sauce
Serves 4-6 (note that photos are done for one serving)
4 chicken breast (fresh or partially thawed)
1/2 cup of coconut flour
1 cup Tamari sauce (gluten-free soy sauce)
4 tbsp Sriracha sauce
3 cups Shredded Unsweetened Coconut
Dipping Sauce (adjust according to desired level of spicy or sweet):
1.5 tbsp Sriracha sauce
1.5 tbsp honey
2 cup Greek yogurt
1. Preheat your oven to 375 F.
2. To prepare your "stations", first place your coconut flour on a plate. Next, mix together your tamari sauce and sriracha sauce in a bowl. Put your shredded coconut on a plate. Cut your chicken breast into strips about 1/2 inch wide.
4. Place each "breaded" chicken strip on a piece of parchment paper or foil lined baking sheet. Cook in the preheated oven at 375 F for 10 minutes. Turn each chicken strip over and bake for another 10 minutes, (depending on chicken finger size, cooking time may need to be adjusted).
5. Mix together your sriracha sauce, honey and Greek yogurt in a bowl for dipping.
Serve your chicken strips warm with the dipping sauce. You can add any side to this dish. Tonight I sauteed some yellow beans in pepper and sea salt. However, I often roast some broccoli in the oven while it is on and serve them together!