Tempura-Battered Chicken Fingers
With Sriracha-Lime Sauce, Zesty Rice & Broccoli
No matter how old we get, we can never resist a crunchy, juicy chicken finger. No disrespect to the ketchup-dipped versions from our childhood—but this version has got a few cheffy touches that make it extra special (and delicious). We coat the chicken in a light-as-air tempura batter, then fry for perfectly golden results. The dipping sauce gets an upgrade, too, combining sweet soy glaze with tangy lime juice and spicy Sriracha. On the side, there’s rice laced with lime zest and buttery steamed broccoli. If you decide this is a fork-free kind of meal, we support you...
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lime
82 g
Tempura Mix
(Contains: Eggs, Milk, Wheat)
½ cup
Jasmine Rice
1 teaspoon
Sriracha
8 ounce
Broccoli Florets
10 ounce
Chicken Cutlets
4 tablespoon
Sweet Soy Glaze
(Contains: Soy, Wheat)
Not included in your delivery
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Zest and quarter lime. • In a large bowl, whisk together tempura mix, 1⁄3 cup cold water (2⁄3 cup for 4 servings), and ½ tsp salt (1 tsp for 4) until smooth. TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.
• In a small pot, combine rice, ¾ cup water (1¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• While rice cooks, in a small bowl, combine 2½ TBSP sweet soy glaze (5 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), a big squeeze of lime juice, and Sriracha to taste. • Cut broccoli florets into bite-size pieces if necessary. Place broccoli in a medium microwave-safe bowl with a splash of water and a pinch of salt. Cover bowl with plastic wrap and poke a few holes in the top; set aside.
• Pat chicken* dry with paper towels; slice each cutlet lengthwise into three strips (like chicken fingers). TIP: Slice any larger or thicker strips into smaller pieces for even frying. • Add to bowl with tempura batter; stir until strips are evenly coated. • Line a plate with paper towels.
• Heat a ¼-inch layer of oil in a large, preferably heavy-bottomed, pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated chicken in a single layer. Cook until golden brown and cooked through, 4-7 minutes on the first side and 4-5 minutes on the second side. TIP: Lower heat if chicken begins to brown too quickly. To check for doneness, cut one strip in half. • Using a slotted spoon or tongs, transfer to paper-towel-lined plate. Immediately season with salt and pepper.
• Microwave broccoli until tender, 1-2 minutes. Carefully remove plastic wrap, drain well, and toss with 1 TBSP butter. Season with salt and pepper. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and as much lime zest as you like. Season with salt and pepper. • Divide rice, broccoli, and chicken fingers between plates. Drizzle with any remaining Sriracha to taste. Serve with sauce for dipping and remaining lime wedges on the side.
