Thai Sticky Chicken Fingers

iowagirleats.com

nuudles

1-¾lbs chicken breasts cut into 1” thick strips

½ cup gluten-free or all-purpose flour (dish will not be GF if using AP flour)

salt and pepper

2 eggs

2 Tablespoons milk (any kind, I used unsweetened almond milk)

4 cups gluten-free Rice Chex pulverized into 2 cups crumbs OR 2 cups panko bread crumbs (dish will not be GF if using panko)

¾ cup sliced almonds, divided

¼ cup cilantro, chopped

subheading: For the sauce:

½ cup sweet chili sauce

½ cup water

¼ cup brown sugar

¼ cup gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)

2 Tablespoons rice vinegar

2 Tablespoons fresh lime juice

½ teaspoon ground ginger

1 glove garlic, microplaned or minced

¼ teaspoon red chili pepper flakes (or more or less)

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