Crispy Chicken with Orange Mustard Sauce
15 MIN
| 1 | pkg. PERDUE® Refrigerated Whole Grain Breaded Chicken Breast Strips (12 oz.) |
| 1/3 | cup cilantro, minced |
| 1/4 | cup rice wine vinegar |
| 2 | tablespoons shallot, minced |
| 2 | tablespoons lime juice |
| 1 1/2 | teaspoons lime zest |
| 1 | tablespoon honey |
| 1 | tablespoon fish sauce |
| 1 | teaspoon chili-garlic sauce, optional |
| 1 | Heat chicken strips according to package instructions. |
| 2 | In a bowl, whisk together all ingredients except for chicken strips. Cover and let stand for at least 1 hour before using as a dipping sauce. |
| 3 | To serve, ladle 2-3 tablespoons of Thai dipping sauce into a small bowl and place on a small salad plate with 2-3 chicken strips for dipping. Serve chicken strips on a bed of shredded lettuce and carrots, if desired. |
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