Asian Popcorn Chicken Lettuce Cups
20 MIN
Diana Beatty
Elizabeth Marrero
Kim Clark
Sherry Howe
PREP TIME: 10min COOK TIME: 15min
SERVES 9
| Serving Per Recipe: 9 | ||
|---|---|---|
| Amount Per Serving | ||
| Calories 280 | ||
| % Daily Value* | ||
| Total Fat 9g | 14% | |
| Saturated Fat 2g | 10% | |
| Cholesterol 35mg | 12% | |
| Sodium 790mg | 33% | |
| Total Carbs 37g | 12% | |
|---|---|---|
| Dietary Fiber 2g | 8% | |
| Sugars 8g | ||
| Protein 11g | ||
| Vitamin A 2% | ||
| Vitamin C 4% | ||
| Calcium 4% | ||
| Iron 6% | ||
| *Percent Daily Values are based on a 2,000 calorie diet. |
||
5 Spice Sesame Popcorn Chicken with the Apricot Dipping Sauce
Preheat oven to 425 degrees F.
| 1 pkg | PERDUE® Breaded Popcorn Chicken, (26 oz.) |
| 6 tbsp | low sodium soy sauce |
| 1 tsp | 5 spice powder |
| 4 tbsp | sesame seeds |
| 1/2 cup | rice vinegar |
| 6 tbsp | apricot marmalade |
| 2 tbsp | Dijon mustard |
In a bowl toss the popcorn chicken, soy sauce and 5 spice powder until chicken is well coated.
Preheat your oven to 425 degrees F. Spread the seasoned popcorn chicken on a foil lined baking sheet sprayed with cooking spray. Sprinkle chicken with sesame seeds. Bake for 15 minutes until chicken is heated through and crispy.
In a small saucepan heat the rice vinegar, the apricot marmalade, and the Dijon mustard until melted and combined. Remove from heat and let cool.
Serve the 5 Spice Sesame Popcorn Chicken with the Apricot dipping sauce.
TIP: This recipe makes about 24 Popcorn Chicken Pieces, but can easily be cut in half.
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