The Looneyspoon‘s Janet and Greta Podleski show us this kid-friendly and healthy take on chicken fingers using turkey.
¼ cup hoisin sauce
1 tsp toasted sesame oil
1½ lbs boneless, skinless turkey breast, cut in strips (1 x 4 ins)
2/3 cup sweetened shredded coconut
2 tbsp sesame seeds
½ cup unseasoned dry bread crumbs
¼ tsp salt
¼ tsp garlic powder
¼ tsp onion powder
1/8 tsp cayenne pepper
½ cup plum sauce
1/3 cup unsweetened frozen pineapple juice, thawed
1½ tsp prepared yellow mustard
1½ tsp cornstarch
1) In a large bowl, whisk together egg, hoisin sauce and sesame oil.
2) Add turkey strips, and using your hands, toss to coat with marinade. Cover and refrigerate for 30 minutes (or longer if possible).
3) Meanwhile, place coconut and sesame seeds in a small dry skillet over medium heat. Cook until golden brown, stirring frequently. Be careful not to burn them!
4) Transfer toasted coconut and sesame seeds to a small pie plate or shallow dish and let cool.
5) Add breadcrumbs, salt, garlic powder, onion powder and cayenne pepper. Mix well and set aside.
6) To prepare sauce, combine the plum sauce, thawed pineapple juice, mustard and cornstarch in a small saucepan and cook over medium heat until sauce is bubbly and has thickened. Keep warm.
7) Preheat oven to 450ºF. Working with one strip at a time, dip turkey strips in marinade and then shake off excess.
8) Roll each strip in crumb mixture. Make sure strips are well coated with crumbs.
9) Place on a cookie sheet that has been sprayed with cooking spray. Repeat with remaining strips and coconut mixture.
10) Spray tops of strips with a light coating of cooking spray. Bake on middle oven rack for 6 minutes.
11) Remove from oven and gently turn pieces over. Spray other side with a light coating of cooking spray. Return to oven and bake about 4 more minutes, until coating is lightly browned and turkey is cooked through.
12) Serve strips with warm dipping sauce. Enjoy!
Makes 6 servings, about 3 strips per serving.
Courtesy Janet and Greta Podleski, www.janetandgreta.com