8Chicken tenderloinsapprox. 2 oz each cut into 1-inch chunks
2large eggsbeaten
2cupswhole wheat Panko bread crumbs
black pepper and salt to taste*
Honey Garlic Sauce
3/4cuphoney
3clovesgarlic, minced(add more or less depending on preference)
3tablespoonslite soy sauce50% less sodium than original
3tablespooncornstarch
1/2cupwater
2green onionsthinly sliced
1tablespoonsesame seeds
Instructions
Preheat oven to 400ºF. Coat 9x13 baking dish with nonstick cooking spray.
Season chicken with salt and pepper to taste. Working in batches of about 5-6 pieces of chicken, dip chicken into eggs, then coat them in Panko crumbs, coating each piece thoroughly.
Place chicken in baking dish in a single layer. Bake for 15-20 minutes or until the chicken is fully cooked and golden brown.
In a medium saucepan combine honey, garlic and soy sauce. Heat over medium-high heat, stirring occasionally.
In a small bowl, combine cornstarch and water. Add cornstarch mixture to saucepan and heat until liquid thickens, about 1-2 minutes.
Stir in chicken and gently toss to coat.
Sprinkle chicken with sesame seeds and green onions.