Honey Pepper Chicken

This is one of those recipes that Dylan requests on a weekly basis. It was created during the early days of the pandemic, when the grocery stores were barren and finding ingredients for dinner was a challenge. What I was able to find was frozen + boxed items that a 4 year old would crave — so I took those and tried to dress them up a bit. And it definitely worked!

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Honey Pepper Chicken

Yield: 4

Author: Adriannexo

This is one of those recipes that Dylan requests on a weekly basis. It was created during the early days of the pandemic, when the grocery stores were barren and finding ingredients for dinner was a challenge. What I was able to find was frozen + boxed items that a 4 year old would crave — so I took those and tried to dress them up a bit. And it definitely worked!

Ingredients US Metric

• Frozen chicken fingers
• 3/4 cup honey
• 1/4 cup brown sugar
• 1/4 cup pineapple juice
• 3 Tbsp soy sauce
• Juice of 1 lemon
• 4 Tbsp apple cider vinegar
• 1 tsp black pepper
• 1/4 tsp cayenne pepper, to taste

Instructions

1. Cook chicken fingers according to package directions.
2. Add all of the rest of the ingredients to a saucepan and bring to a boil. Reduce the heat to low, like as low as you can and simmer for 20 minutes, or until thickened slightly. Set aside to cool a bit.
3. Once chicken is ready, roll each chicken finger in the honey pepper sauce and serve immediately.
4. — We always serve this with boxed gouda mac n cheese and steamed peas with butter. YUM.

Nutrition Facts

Calories

286.91

Fat (grams)

1.70

Sat. Fat (grams)

0.30

Carbs (grams)

69.39

Fiber (grams)

0.57

Net carbs

68.83

Sugar (grams)

65.27

Protein (grams)

3.11

Sodium (milligrams)

740.24

Cholesterol (grams)

4.25

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