Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce

Ingredients

Almond Crusted Chicken Fingers

1 lb boneless chicken fillets (tenders)

1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

½ cup whole wheat flour

½ cup sorghum flour

5 tbsp almond meal (flour)

1 egg, medium

2 tbsp sunflower oil

Sweet Potato Plum Sauce

1 sweet potato, medium

½ cup water

¼ cup apple cider vinegar

2 tbsp apple cider vinegar

1 tbsp lemon juice

2 tsp lemon juice

1 tbsp ketchup

2 tsp ketchup

1 tbsp light tamari sauce

2 tsp light tamari sauce

1 tbsp toasted sesame oil

1 ½ cup brown sugar

1 tbsp ginger, fresh, finely minced

1 clove garlic, minced

¼ tsp black pepper, freshly ground

¼ tsp cayenne pepper, ground

1 tsp salt

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

Put chicken in a bag and pound with a meat mallet or rolling pin to flatten into strips about ¼ inch thick.
Mix whole wheat flour and almond meal in a shallow bowl.
Beat egg in another bowl.
Dip chicken pieces into the egg and then press into the flour/almond mixture, coating all sides.
Heat one tablespoon (15 mL) oil over medium-high heat in a non-stick skillet. Pan fry in two batches for 5 minutes each on both sides or until cooked through at the centre. Chicken fingers should reach an internal temperature of 165°F (74°C). Use second tablespoon (15 mL) of oil to fry the second batch. Serve with the sweet potato plum sauce (see below).
To make the plum sauce poke a sweet potato all around with a fork. Microwave on HIGH for 8-10 minutes or until cooked very soft. Set aside to cool. Mash and measure out 1 cup (250 mL) sweet potato.
Add mashed sweet potato to medium size pot with all the other ingredients. Bring to a boil, reduce heat to medium-high and continue to boil 25 minutes. The sauce will continue to thicken as it cools. Puree for a smoother texture (optional). Serve with almond crusted chicken fingers.

Helpful Tip

The Sweet Potato Plum Sauce makes approximately 4 cups (1 Litre) of sauce and there will be extra for you to enjoy with other meals and snacks. It will keep in the refrigerator for up to two weeks.

Divide sauce recipe in half for a smaller batch.

Use sorghum flour for gluten free version.

Nutrition Info

Per 200 g serving	Amount
Calories	380
Protein	31 g
Fat	15 g
Saturated Fat	2 g
Carbohydrate	30 g
Fibre	3 g
Sugar	15 g
Cholesterol	105 mg
Sodium	150 mg

Per 200 g serving	% Daily Value
Potassium	13
Calcium	4
Iron	10
Vitamin A	60
Vitamin C	8
Vitamin B6	40
Vitamin B12	28
Folate	6
Zinc	16

Almond Crusted Chicken Fingers with Sweet Potato “Plum” Sauce

Ingredients