Tempura-Battered Chicken Fingers
With Sriracha-Lime Sauce, Zesty Rice & Broccoli
Tempura-Battered Chicken Fingers
Crispy tempura chicken fingers get a lively kick from sriracha-lime sauce, served with zesty rice and tender broccoli for a crunchy, tangy dinner.
Ingredients
For 2 servings
- 8 ounce Broccoli Florets
- 10 ounce Chicken Cutlets
- ½ cup Jasmine Rice
- 1 unit Lime
- 1 teaspoon Sriracha
- 4 tablespoon Sweet Soy Glaze
- 82 g Tempura Mix
Additional Ingredients
- 2 tablespoon Butter
- Cooking Oil
- Pepper
- Salt
- ½ teaspoon Sugar
Asian
PDF
DifficultyEasy
Prep Time5m
Total Time35m
Calories860
Protein40g
Carbs104g
Fat31g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾WheatSwaps and substitutions
For egg-free or dairy-free needs, choose a batter mix and sauce that contain no egg or milk; the dish is already a good fit for that style. For wheat avoidance, swap the batter for a gluten-free tempura mix and use a gluten-free soy-style glaze.
What to serve with it
Serve with extra steamed greens or a crisp cucumber salad to balance the rich, crunchy chicken. A cool slaw or simple fruit on the side also works well with the zesty, spicy-sweet flavors.
