Baked Honey Garlic Chicken
•1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
•Kosher salt and freshly ground black pepper, to taste
•2 large eggs, beaten
•1 cup Panko*
For the honey garlic sauce
•1/2 cup honey
•6 cloves garlic, minced
•2 tablespoons soy sauce
•1 tablespoon Sriracha, optional
•1 tablespoon cornstarch
•2 green onions, thinly sliced
•2 teaspoons sesame seeds
•Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
•Season chicken with salt and pepper, to taste. Working in batches, dip chicken into eggs, then dredge in Panko, pressing to coat.
•Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
Strawberry Lime Rose Sangria
•1 1/2 cups strawberries, hulled and sliced lengthwise
•2 limes, thinly sliced
•1 750 ml bottle rosé wine (I like Rosé of Sangiovese)
•1/2 cup white rum
•4 cups lemon-lime soda
•Additional strawberries and lime slices for garnish, if desired
1.Add sliced limes and strawberries to a large pitcher.
2.Pour the wine and rum over the top.
3.Cover tightly and place in the refrigerator for at least 4 hours (up to 24 hours).
4.Remove from refrigerator and add the lemon lime soda. Add ice and a few pieces of the fruit to your glass and pour sangria over to serve.
•In a medium saucepan over medium high heat, combine honey, garlic, soy sauce and Sriracha, if using. In a small bowl, combine cornstarch and 1/3 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes. Stir in chicken and gently toss to combine.
•Serve immediately, garnished with green onions and sesame seeds, if desired.