Crispy Chicken Strips with Apricot Sauce

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings


Apricot Sauce:


In food processor, pulse cashews, bread crumbs, paprika, garlic and onion powders, salt, pepper and cayenne until mixture resembles coarse crumbs; transfer to shallow dish. Place eggs in separate shallow dish.

Preheat oven to 400°F. Dip chicken strips in eggs; dredge in bread crumb mixture. Place on parchment paper-lined baking sheet; drizzle olive oil over top. Bake, turning halfway through, until golden and cooked through, about 15 minutes.

Apricot Sauce

Meanwhile, in microwave-safe bowl, mix together jam, mustard, soy sauce and cider vinegar; microwave until heated through, about 30 seconds. Serve with chicken strips for dipping.

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 700 mg
  • Sugars 11 g
  • Protein 43 g
  • Calories 445
  • Total fat 17 g
  • Cholesterol 95 mg
  • Saturated fat 3 g
  • Total carbohydrate 29 g
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Lunch & Dinner

Crispy Chicken Strips with Apricot Sauce