Tested till perfect Chicken Fingers with Peanut Apricot Sauce
Photography by Matthew Kimura

Chicken Fingers with Peanut Apricot Sauce

These kid-friendly chicken fingers take minutes to make and contain far less fat and sodium than the store-bought kind. Serve with crunchy vegetable sticks on the side for a very healthy meal.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe5 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4boneless skinless chicken breastboneless skinless chicken breasts
  • 1 1eggeggs
  • 1 tbsp 1tbspcold water
  • 1 cup 1cupdry breadcrumbs
  • 1 tbsp 1tbspchopped fresh coriander
  • 1 tsp 1tspCajun seasoning
  • 1/4 tsp 1/4tspsalt

Peanut Apricot Sauce

  • 1/4 cup 1/4cupapple juiceapple juice
  • 1/4 cup 1/4cupsmooth peanut butter
  • 2 tbsp 2tbspapricot jam
  • 1 1clove garliccloves of garlic, minced
  • 1-1/2 tsp 1-1/2tspcider vinegar
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Slice each chicken breast lengthwise into 4 strips; set aside. In shallow bowl, whisk egg with cold water. In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt. Dip chicken strips into egg mixture, then into bread crumb mixture to coat all over.

Arrange chicken on greased rimmed baking sheet. Bake in 400°F (200°C) oven until golden and no longer pink inside, about 15 minutes.

Peanut Apricot Sauce: Meanwhile, in microwaveable bowl, combine apple juice, peanut butter, apricot jam, garlic and vinegar; cover and microwave at Medium-High (70%) for 2 minutes or until blended and warm, stirring once. Serve warm with chicken strips for dipping.

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Nutritional Information Per serving: about

cal 350 pro 38g total fat 12g sat. fat 3g
carb 22g fibre 1g chol 124mg sodium 453mg

% RDI:

calcium 5 iron 14 vit A 5 vit C 10
folate 13
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