Asian Chicken Nuggets


1-1/2 lbs. boneless chicken tenders
1/2 cup NAKANO Seasoned Rice Vinegar—Roasted Garlic
3 large green onions, minced
1 piece ginger (1 1/2x1-inch), minced
2 Tbsp. soy sauce
Salt and pepper
3/4 cup plain dry bread crumbs
4 to 6 Tbsp. vegetable oil


In a large bowl, toss chicken with rice vinegar, green onions, ginger, soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper; chill 1/2 hour to 8 hours. Drain chicken well; discard marinade. Dip chicken in crumbs; shake off excess. Heat 2 tablespoons oil in a non-stick skillet over medium-low heat. Cook 1/3 to 1/2 of the chicken without crowding until no longer pink in center, about 2 minutes per side; drain on paper towels. Repeat until all chicken is cooked. 

Makes 4 to 6 servings.


Per serving: 310 calories, 35g protein, 11g carb, lg fiber, 13g fat (2g sat. fat), 85mg chol, 510mg sodium

Asian Chicken Nuggets
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