Chicken Fingers with Honey Dipping Sauce

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Makes 6 Servings

Two 8-ounce - skinless, boneless chicken breast halves, each cut into eight 1-inch strips, (for a total of 16 strips)

• 1 1/2 tablespoons honey
• 1/2 tablespoon oil
• 1/4 teaspoon ginger powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup panko bread crumbs
• 2 tablespoons wheat germ

Dipping Sauce

• 1/4 cup honey
• 1/4 cup creamy peanut butter
• 1 tablespoon lite soy sauce
• 1/2 tablespoon orange juice
• 1/2 clove garlic, minced
• 1/4 teaspoon ginger powder

Preheat the oven to 425°F. Line a large baking sheet with aluminum foil, lightly coat with nonstick cooking spray, and set aside. Place the honey, canola oil, ginger, salt and pepper in a large bowl and whisk together to combine. Microwave on high until the mixture is warm and softened, 12 seconds. Add the chicken and toss until each piece is well coated with the honey mixture. Place the panko and wheat germ in a large shallow bowl or on a large plate and use a fork to gently mix together. Coat each chicken strip with the panko mixture and place on the prepared baking sheet. Bake until the chicken is cooked through and the breading is golden on both sides, 12 to 15 minutes. Turn each piece halfway through cooking. While the chicken is baking, prepare the dipping sauce. Place the honey and peanut butter in a bowl and warm in the microwave on high for 15 seconds. Stir in the soy sauce, orange juice, garlic and ginger powder until well combined. Place the dipping sauce in individual bowls and serve with the chicken fingers