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Captain Crunch Chicken

8 pieces boneless, skinless chicken thighs, trim excess fat
1 Tbsp. shoyu
1 tsp. garlic, minced
½ tsp. ginger, minced
1 egg
1 ½ cup flour
Salt and pepper, to taste
1 small box Captain Crunch cereal
Ranch salad dressing for dipping

Place Captain Crunch in a Ziplock bag and smash with a rolling pin until finely crushed.  Set aside.

Season chicken thighs with salt and pepper to taste before lightly dusting with flour.  Place chicken in a mixing bowl and add shoyu, garlic, ginger, and egg.  Mix until combined and allow chicken to marinate for 30 minutes.  

Roll chicken in crushed cereal and place in a baking pan that has been sprayed with Pam.  Bake at 350 degrees for 45 minutes to 1 hour.  

Cut into strips or desired size and serve with ranch dressing. 

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Jade’s Chicken Wrap

6 to 8 pieces boneless skinless chicken thighs
½ cup sesame seed oil
½ cup plus 3 Tbsp. oyster sauce
2 Tbsp.  black pepper
2 red bell pepper, chopped
1 round red onion, chopped
1 lemon
1 ½ cup furikake
4 ½ cups shredded cheddar cheese (1/2 cup for each wrap)
8 to 10 large flour tortillas

Cut chicken thighs into strips and place in a mixing bowl with ½ cup oyster sauce and black pepper and mix well.

Heat sesame seed oil in frying pan and cook chicken on medium heat until almost browned.  Add red onions, bell pepper, and 3 Tbsp. of oyster sauce.  Cook for about 3 to 5 minutes until onions and bell peppers are soft.  Add lemon juice and stir in furikake.

Place chicken mixture in flour tortilla and top with shredded cheese.  Fold up and roll wrap like a burrito.  Place on grill for about 15 seconds on medium heat.  Enjoy with salsa and sour cream if desired.