Chicken Fingers
with Tea-Infused Japanese Peppers
Serves: 4 Time: 45 min
GLUTEN FREE
2 Chicken Breasts, skinless boneless
1/3 cup corn meal
2 tsp salt
1 tsp freshly ground
pepper
1/4 tsp paprika
4 tbsp coconut oil
Tea-Infused Japanese
Peppers:
1 tbsp coconut oil
1 onion, sliced
1 red bell pepper, deseeded and sliced
1/3 cup soy sauce
1/4 cup peach ginger
tea (strong brew)
1/4 cup honey
1 tbsp ketchup
1 tbsp sesame oil
3 tbsp scallions, diagonally sliced
1 tbsp sesame seeds
Butterfly cut chicken and pound evenly. Slice chicken into long
tenders.
Combine cornmeal, salt, pepper, and paprika. Heat oil in a large
cast iron skillet. Once hot, dredge chicken in the cornmeal mixture on both sides and slide gently into the hot oil. Use tongs to
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