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Kosher Nexus
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Asian Chicken Fingers

What You’ll Need

  • 1 pound chicken breast tenders
  • 1/3 cup reduced-sodium teriyaki sauce
  • 2 teaspoons reduced-sodium teriyaki sauce
  • 1/4 cup sliced green onion
  • 1 can (8-ounce) pineapple tidbits with reduced-sugar juice, juice reserved

What to Do

 

  1. Place chicken and 1/3 cup teriyaki sauce in resealable plastic bag. Refrigerate 15 to 20 minutes. Remove chicken and discard marinade.
  2. Coat a nonstick wok or skillet with cooking spray. Preheat over high heat.
  3. Add about half the chicken to wok. Cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Reduce heat as needed. Remove first batch to a serving platter and repeat with remaining chicken. Remove second batch.
  4. Add green onion, pineapple, 1 tablespoon reserved pineapple juice, and remaining teriyaki sauce to wok. Cook about 1 minute. Spoon over chicken tenders and serve immediately.