Teriyaki Chicken Poppers


Chicken?! You think. I thought Hannah said she was going vegetarian now? And you would be, for the most part correct. Besides the vacation chicken tenders and the occasional drunk burger, I have tried my darnest to go vegetarian. And in doing so, realized how much I miss those teriyaki chicken tenders at Alehouse. So instead of giving in and making my body feel like shit, I’ve gone the fake meat route. These chicken tenders are actually made of seven different types of grain and damn are they good.

Fake Chicken Teriyaki Poppers

10 all grain no meat chicken tenders

4 tbsp teriyaki sauce

ranch, for dipping

You’re going to start off with baking your tenders, sliced in halves, at 350 degrees Fahrenheit for about 8 minutes. When you pull them out of the oven they won’t be crispy yet, which is okay. You’re then going to toss your tenders in teriyaki sauce in a medium skillet over medium/high heat for just enough time to make them crispy on the edges, so about three to five minutes tops. Then you’re done! Serve those puppies up with some ranch and you’re good to go!




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