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Sweet & Spicy Chicken Strips
with broccoli, bacon, cashew salad

Active: 25 min Total: 45 min

This sweet & spicy (don't worry - it's not that spicy) sauce is so good, we're using it for both our chicken strips and our broccoli salad, creating a lot of flavor with very few ingredients.

Tags

Ingredients

Servings:
4
Metric
Sweet & Spicy Chicken Strips:
  • Chicken breasts, boneless & skinless - 1 1/2 lbs
  • Sweet & spicy marinade, homemade - 1/4 cup ((ingredients listed separately))
Sweet & Spicy Marinade / Dressing:
  • Hot sauce - 3 to 5 tsp ((adjust based on spice level))
  • Honey - 4 tsp
  • Rice vinegar - 2 1/2 Tbsp
  • Bragg's / coconut aminos - 1 1/2 Tbsp
  • Cooking oil - 1/4 cup
Broccoli, Bacon & Cashew Salad:
  • Broccoli - 1 1/4 lbs, chopped
  • Cilantro - 2 Tbsp, chopped
  • Bacon - 6 slices, baked and chopped
  • Sweet & spicy marinade, homemade - 1/4 cup ((ingredients listed separately))
  • Cashews - 1/2 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Make sweet & spicy marinade / dressing - Whisk together hot sauce, honey, rice vinegar, aminos, and cooking oil. Season to taste with salt and pepper or any of the other ingredients. (Can be done up to 5 days ahead)
  2. Chicken - Slice against the grain into strips (i.e., look for the grain of the meat and slice perpendicular to it), transfer to a baking pan, and season with its portion of the marinade. Tenderize with a fork and let marinate for at least 30 minutes and up to a day. (Can be done up to 1 day ahead)
  3. Broccoli / Cilantro - Prep as directed. (Can be done up to 4 days ahead)

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Make

  1. Heat oven to 400F (204C).
  2. Nest wire rack into a sheet pan and lay out bacon on rack. Bake in the oven from 15 to 20 minutes until bacon is crispy on the edges. This is a great low-effort way to cook bacon and have all the fat drip off (with little clean up!). Chop into bite-sized pieces when done.
  3. Bake chicken uncovered for 10 to 16 minutes (it’ll take longer if it’s coming out of the fridge) or until it reaches 165F.
  4. Place broccoli in a microwave-safe pan. Cover with a damp paper towel and cook for 2 1/2 to 3 minutes, until tender and crunchy. Toss broccoli with the broccoli salad’s portion of dressing, cashews, bacon, and cilantro.
  5. Enjoy chicken strips with remainder of sweet & spicy marinade (there should be a little left!) and broccoli and bacon salad on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (140)
Gluten-free (5)
Paleo (22)
Vegetarian (22)

59 reviews

These would make great bowls for lunches. I doubled the sauce and roasted the veggies on a sheet pan while the chicken baked. I kept the hot sauce minimal for the kids and the adults added sriracha at the end.

By: Marie
Posted: Jan 15, 2021
Diet: Original
0 Helpful

Good! Easy to keep the components separate for those who don’t want spice or like their food mixed. For others, it tastes best to eat it all together.

By: Abby
Posted: Jan 15, 2021
Diet: Vegetarian
0 Helpful

Meh. Didn't like it at all. -R

By: Rachel
Posted: Jan 21, 2017
Diet: Original
0 Helpful

Received multiple compliments throughout the meal from the hubby. After reading comments, i doubled the sauce, started marinating the chicken early and baked veggies for last 7 minutes of chicken. I also didn't bake cashews but crushed them uncooked over the meal. End result was one of my favorites!!

By: Jena
Posted: Jun 05, 2016
Diet: Original
0 Helpful

Simple but good!

By: Marissa
Posted: Aug 26, 2015
Diet: Original
0 Helpful

Nothing super special, but quick and tasty!

By: Cindy
Posted: Aug 07, 2015
Diet: Original
0 Helpful