Cashew Sesame Chicken Tenders with Honey Mustard Dipping Sauce

Cashew Sesame Chicken Tenders with Honey Mustard Dipping Sauce

For a ridiculously long time I’ve been wanting to make chicken tenders. Yet I have not. Why I that is, I really can’t say. As if I haven’t had about thirteen chicken breasts in the freezer sealed in separate plastic ziplock bags just waiting to be thawed, cut into strips, breaded and baked. I am truly struggling to find a good excuse.

Yeah I have none.

Cashew Sesame Chicken Tenders with Honey Mustard Dipping Sauce

And now that I’ve made them, I’m sooooo not waiting another six months to make them again.

Reason #1: they are amazingly delicious and I must have that sweet and tangy honey mustard slather chicken in my mouth again pronto. Plus I’m priding myself on this new flavor combo: cashew + sesame. Love it.

Reason #2: possibly the easiest weeknight dinner ever prepared. Okay not the easiest ever ever but really really close. Top ten maybe?

Reason #3: healthy baked-not-fried recipe makeover = huge brownie points.

Please learn from my example. Do not wait six months to make these. There are no excuses, trust me I would know… I am the queen of good excuses.

Cashew Sesame Chicken Tenders with Honey Mustard Dipping Sauce

Cashew Sesame Chicken Tenders with Honey Mustard Dipping Sauce
 
Prep time
Cook time
Total time
 
These delicious cashew and sesame coated chicken tenders are easy, delicious, and healthy!! Bonus: totally kid friendly!!
Author:
Recipe type: Main Dish
Serves: 4
Ingredients
  • 3 medium sized boneless, skinless chicken breasts pounded to ¾ inch thickness
  • salt & pepper
  • 1 egg, lightly beaten
  • ⅓ cup flour
  • 4 tablespoons plain breadcrumbs
  • 2 tablespoons sesame seeds
  • ⅓ cup cashews
For the Sauce
  • ½ cup mayo
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoons distilled white vinegar
  • ½ teaspoon garlic powder
  • 2 tablespoons honey
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Cut chicken into strips. Season with salt and pepper. Cook over medium high heat 1-2 minutes each side or just until each side is slightly browned. Remove from heat and set aside. Preheat oven to 400.
  2. Finely chop cashews and mix together with bread crumbs, sesame seeds, salt, and pepper. Place mixture in a bowl. Put flour in another another bowl and beaten eggs in a third bowl. Dip chicken strips into egg, coating both sides, then dip into flour, then egg mixture one more time, then finally toss in the cashew-sesame mixture.
  3. Place chicken tenders on a greased baking sheet at least 1 inch apart. Bake 15-20 minutes or until chicken is white all the way through. Season with additional salt and pepper if desired.
  4. While chicken tenders are cooking, prepare the sauce. Whisk together all ingredients and let sit at room temperature until ready to serve.

 

 

Sauce recipe from various Pinterest sources.

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  1. Jamie Littlefield says

    I made these tonight for my family and they were delicious! Great flavor, and we all really loved the honey mustard sauce, too. My 11-year old daughter made it, while I browned the chicken, and it was very good.

    One question. I browned the chicken, and then dipped it into the egg, the flour and the cashew/sesame mix… but the mix did not stick to the chicken very well. Did I do something wrong?

    • Tiffany says

      Hi Jamie! Sorry for the confusion – the recipe was missing a little step, after dipping the chicken in the egg and the flour, there is one more step where you dip it BACK IN THE EGG, and then into the cashew mix. So sorry for the confusion! I’ve updated the recipe :)