Oatmeal sesame chicken strips

By Abbey Sharp
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print


  • 680 grams skinless boneless chicken tenders
  • 2 eggs, beaten
  • 1 teaspoon reduced sodium soy sauce
  • 1/4 teaspoon sesame oil
  • 3 cups Quaker® Quick Oats, divided
  • 3 tablespoons white sesame seeds, toasted
  • 3 tablespoons black sesame seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 455 grams boneless skinless chicken breasts


  • 1/2 cup full fat Greek yogurt
  • 1 tablespoon honey
  • 1/2 tablespoon sriracha, or to taste


  1. Preheat oven to 425 F.
  2. Mix the eggs, soy sauce and sesame oil together in a shallow dish.
  3. In a food processor, process 1-1/2 cups of the oats to reach a powder. Place this in one shallow dish along with the whole quick cooking oats, sesame seeds, salt and pepper.
  4. Dip the strips in the egg mixture, then into the oat mixture. Lay onto a greased baking sheet. Spritz with oil in an oil atomizer and bake for 18-20 minutes, until golden brown and cooked through, turning half way through.
  5. To make the dip, mix together the yogurt, honey and sriracha. Serve with the chicken tenders.


The Marilyn Denis Show Daily at 10am ET on CTV

FOLLOW Abbey Sharp

Bell Media Lifestyle Specialty Terms of Use Privacy Policy