RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Crispy Honey Chipotle Chicken Tacos with Cilantro Lime Rice
❤️ Save to Favorites
Share:
Servings:
Author:
Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
🧂 Ingredients
1 1/2 pounds
boneless and skinless chicken breasts
sliced into strips
non-stick spray
3/4 cup
all-purpose flour
1/2 teaspoon
salt
1/2 teaspoon
black pepper
1/4 teaspoon
cayenne pepper
2
eggs
whisked
3/4 cup
panko bread crumbs
1/4 cup
plain bread crumbs
1/4 cup
unsalted butter
melted
1/2 cup
honey
1/4 cup
brown sugar
2 cloves
of garlic
pressed through a garlic press
3 tablespoons
ketchup
3
chipotles in a adobo sauce
pureed in a food processor until smooth
2 tablespoons
hot sauce
2 tablespoons
apple cider vinegar
1/2 teaspoon
onion powder
1/2 cup
water
1 tablespoon
+ 1 teaspoon cornstarch
1 cup
uncooked rice
cooked per manufacturer's instructions
1/4 cup
fresh cilantro
plus extra for garnish
1 tablespoon
fresh lime juice
1 teaspoon
lime zest
ranch dressing
for drizzling (optional)
10-12
corn or flour tortillas
warm
Save Selections
Instructions
1
Preheat your oven to 450 degrees F, and spray a large baking sheet with a
non-stick spray. Set aside.
2
In one shallow bowl, whisk together the flour, salt, black pepper, and cayenne.
In another shallow bowl, add the eggs. In a third shallow bowl, combine the
panko and plain bread crumbs.
3
Taking each chicken strip, dredge in the flour and then shake to get rid of any
excess. Place in the egg and douse to coat. Let any excess drip off. Then
transfer the chicken strips to the bread crumb mixture, evenly coat and press
down so that it adheres.
4
Place the chicken strips on the prepared baking sheet, and drizzle the melted
butter on top. Bake at 450 degrees F for 8-10 minutes on each side or until the
chicken has cooked through and is crispy. Remove from oven.
5
While the chicken is baking, prepare your sauce. In a large, heavy-bottomed
saucepan, combine the honey, brown sugar, garlic, ketchup, pureed chipotles, hot
sauce, apple cider vinegar, onion powder, and a dash of salt and pepper. Bring
to a boil, whisking throughout. In a small bowl, whisk together the corn starch
and water until the corn starch has dissolved. Add it to the saucepan,
continuing to whisk until the sauce has thickened, about 3-4 minutes. Reduce the
heat to low.
6
Submerge each chicken strip in the sauce, and place on a plate to the side.
7
Prepare your rice by, combining cooked rice, cilantro, lime juice, lime zest and
a dash of salt and pepper.
8
Assemble your tacos by layering on rice, chicken, a drizzle of ranch dressing
(if you are using) and a sprinkling of cilantro onto a warmed corn or flour
tortilla. Serve immediately, and enjoy!
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here