Boneless Buffalo Chicken Strips

By Addie

Easy-to-eat, boneless chicken strips are marinated in a sweet-and-spicy mixture. A creamy blue cheese balances the heat.

Ingredients

• Chicken:
• 1/3 cup honey
• 1/3 cup chili sauce
• 4 teaspoons soy sauce
• 2 teaspoons red pepper sauce
• 1 teaspoon cider vinegar
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cumin
• 4 boneless skinless chicken breasts (1 lb), each cut crosswise into 1/2-inch-wide strips
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• Dipping Sauce:
• 1/2 cup blue cheese dressing
• 1/4 cup sour cream
• 2 tablespoons chopped fresh parsley
• 2 tablespoons crumbled blue cheese, if desired

Preparation

Step 1

In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.

Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time.

Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.

Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.
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REVIEW:

Wow, this is so good ! I marinated the chicken all day and couldn't believe how the flavors permeated the meat. Once the chicken was cooked through I cranked the heat up to high to evaporate most of the liquid off and the marinade transformed itself into a delightfully sticky sauce that coated the chicken. It was fabulous alongside of macaroni and cheese and green beans. I will definitely make this again.