I have to say, this idea for honey mustard chicken strips was kind of born out of laziness and my desire for cleanliness at the dinner table. Have you ever watched a toddler dip chicken strips into sauce? Seriously messy. So, I thought, why don't I marinate the chicken strips before I bake them in honey mustard, and eliminate the need for dunking? It was either going to be an epic failure, or a true success.
Mark this one in the success column.
I'm sure I'm not the first mom to think of this, but boy, was I pleased with myself over how well these came out. I baked them, so they're less fatty and fried than the ones you'll find in a restaurant, but they still have a good crunch to them, thanks to the breadcrumbs and panko, which are a winning combination for baked chicken strips of any kind, in my book. Not only that, but my husband and I enjoyed these just as much as my son did.
Add these to your menu next week. Trust me, you will thank me.
I've put this item on my menu for several weeks now and honestly, my menu planning has gone to pot lately. We've done a lot of eating out lately, but darn it, the buck stops here. Literally. I'm the one usually who wants to go out to eat, mainly because I don't want to cook or because I'd rather relax in a restaurant with my family than stress in my kitchen about whether or not my kid is going to eat what I so lovingly prepare for him. So, anyway, I'm getting back on the wagon. I make dinner. And I'm coming to grips with how a toddler behaves at mealtime...slowly...and as long as what he winds up eating is healthy (and yes, I consider a bowl of Life cereal with milk healthy enough for me), I'm okay with it. At least I'm trying to be!
Anyway, I have to say, this recipe smelled so good when I made it that all thoughts of picture-taking went out the window when it came out of the oven. Not only did it smell awesome, I was thrilled with how easily it came together. I served the chicken and onions on top of some egg noodles, with some steamed broccoli, and it was a delicious dinner. Even the Picky Toddler (my son's new nickname, fully unoriginal but also fully accurate) tried some of it, which I really was impressed with. I will definitely be making this one again.
1. Preheat the oven to 425 degrees. Line and/or grease a 13x9 baking pan and add the cut-up chicken and sliced onions. Set aside.
2. In a medium saucepan, whisk together the cornstarch and water until completely smooth. Add in the rest of the ingredients and whisk until combined, bring to a simmer and allow to cook until thickened, about 8 minutes. Make sure you keep stirring everything so it doesn't burn while it cooks.
3. Pour the sauce over the chicken and stir to make sure everything is well coated. Bake for 25-30 minutes until everything is cooked through. Serve or rice or noodles or with steamed vegetables.