Recipe: Honey-Sesame Crusted Chicken Strips


Sesame seeds are flavorful, affordable, and packed with vitamins and minerals.  When mixed with panko breadcrumbs, they also happen to make a fantastically crunchy and delicious crust on chicken. Best of all, they’re a fun way to introduce Asian flavors to your little one.

Serve with brown rice tossed with a touch of toasted sesame oil, rice vinegar and soy sauce alongside stir-fried broccoli for a complete meal.

Honey-Sesame Crusted Chicken

12 Months + up

Serves 2 adults and 2-4 kids

  1. 1 ½  lbs. boneless, skinless chicken breast, cut into strips

  2. 1 cup panko (preferably whole-wheat)

  3. 1/2 cup sesame seeds (I used black and white seeds – use whichever you prefer)

  4. 1/2 teaspoon salt

  5. 1/4 cup low-sodium soy sauce

  6. 1/4 cup sesame oil

  7. 1/4 cup honey

Preheat oven to 400.  Line a baking sheet with foil and lightly coat with cooking spray.

Combine the panko, sesame seeds and salt in a medium bowl.  In another bowl, whisk together the soy sauce, sesame oil and honey.  Pat the chicken dry with paper towels and dip into the soy-honey mixture; remove and dip into the panko mixture, coating evenly.  Place strips on baking sheet.  Place in the center rack of oven and bake 15-20 minutes, flipping once, until crisp with an internal temperature of 165.

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© 2019 Danielle Krupa