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Kids' Crispy Chicken with Triple Dippers + Snack: Chocolate-Dipped Mandarins

Chinese · Serves 2

Kids' Crispy Chicken

with Triple Dippers + Snack: Chocolate-Dipped Mandarins

By Recipe0 System

Does planning, cooking, and packing kids’ lunches and snacks feel like your part-time (or full-time) job? We feel you, and we’re here to help. This kid-pleasing lunch (plus snack) stars crispy white meat chicken strips served with three (3!) dipping sauces. On the side are sweet apple slices, cucumber rounds, juicy grapes, and wholesome dried fruit mix. And for later: chocolate-dipped mandarin orange segments for a tasty, wholesome snack. This recipe is designed to provide lunch and snack components for multiple days. For each lunch and snack meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively. Nutrition information under the Nutrition Values section below is for the lunch portion. The following nutrition information is for 1 serving of the snack meal: Cals 190 Fat 8g Sat Fat 4.5g Chol 0mg Sodium 0mg Carb 29g Fiber 3g Sugar 24g Protein 2g. Download the nutrition labels to see final nutrition information for both lunch and snack components.

Chinese
Main Course
Difficulty
medium
Rating
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Instructions

6 steps
  1. 1

    Wash and dry produce.

    Halve, core, and thinly slice apple. Thinly slice cucumber into rounds. Halve grapes if desired.

    In a small bowl, combine dried cranberries and dried apricots.

  2. 2

    In a medium bowl (large bowl for 6 servings), whisk together sour cream, garlic powder, 1 tsp water, and a pinch of salt and pepper. In a separate medium bowl, combine panko with a pinch of salt and pepper.

    Pat chicken* dry with paper towels; slice crosswise into ½-inch-thick strips.

    Add chicken to bowl with sour cream mixture; turn to evenly coat. Working one piece at a time, press coated chicken into seasoned panko until fully coated in panko. Transfer to a plate.

  3. 3

    Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat.

    Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken and cook until panko is browned and crispy and chicken is cooked through, 3-4 minutes per side (for 6 servings, you may need to cook in batches).

    Transfer chicken to a paper-towel-lined plate. Lightly season with salt.

  4. 4

    To serve: Divide chicken strips, apple slices, cuke rounds, grapes, and dried fruit mix between plates. Serve with your choice of Chick’n Dippin’ Sauce, BBQ Dippin’ Sauce, and ketchup on the side for dipping.

    To stash: Let chicken strips cool completely. Refrigerate chicken, apple slices, cuke rounds, grapes, dried fruit mix, and dipping sauces in separate containers and pack as desired!

  5. 5

    Line a baking sheet with parchment paper.

    Peel and separate mandarin oranges into segments.

    Place chocolate chips in a second small microwave-safe bowl. Microwave until chocolate melts, 60-90 seconds. Lightly season with salt, then stir until smooth.

  6. 6

    Working one at a time, dip one end of each mandarin segment in melted chocolate and transfer to prepared sheet.

    Refrigerate chocolate-dipped mandarins until ready to serve.

    Arrange chocolate-dipped mandarins on a plate and serve. TIP: To store, refrigerate tightly wrapped in plastic wrap for up to 3 days.

    Chicken is fully cooked when internal temperature reaches 165°.

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