- 1 large (nearly a pound) chicken breast, cut into 1” thick strips
- 1 egg
- 3 c. gluten-free Rice Chex pulverized into crumbs
- 1 tsp. berebere seasoning (or something milder according to your tastes)
- 1 tsp. ground cumin
- 1 tsp. table salt or pickling salt (fine grains are important)
- 1/2 cup creamy peanut butter
- 1/4 c. soy or tamari sauce
- 1/4 c. brown sugar
- 3/4 c. water (can reduce or adjust to get the thickness desired)
- 1-2 tsp. crushed chili flakes (according to your tastes)
Trim the chicken of visible fat and slice into strips. Place in a plastic resealable bag and crack one egg into the bag. Seal the bag; turn and squeeze the bag to thoroughly coat the chicken in egg. Allow to rest in the refrigerator for 2-24 hours.
Preheat the oven to 350° F.
Combine the chex crumbs, berebere seasoning, cumin, and salt in a shallow dish. Carefully remove the chicken, one piece at a time, from the egg mixture. Allow most of the mixture to drip off before dredging it generously in the seasoned crumbs. Arrange the chicken pieces on a baking sheet covered with a silicone baking mat.
Bake the chicken for 20 minutes. Flip each piece of chicken, turn OFF the oven, and replace the baking sheet in the warm oven. Allow to continue baking in the closed oven for another 15 minutes.
While the chicken is finishing in the oven, prepare the sauce. Combine the peanut butter, soy or tamari sauce, brown sugar, water, and chili flakes in a resealable glass jar. Seal the jar and shake vigorously to combine. Serve the warm chicken with a generous drizzling of the sauce.
- Yields: 2-3 servings
- Preparation Time: 40 minutes plus refrigeration time