Fast Fall Dinners: Asian Sesame Chicken Fingers

The days are getting shorter. The nights are getting colder.

Fall is officially here, complete with the crackle of crunchy leaves under your feet and a crisp nip in the air. And around here, it's already dark by the time we finish dinner.

Mind you, this is my absolute favorite time of year. (As a pale redhead, I rejoice when it's time to put away my 60+ SPF sunscreen in favor of flannel shirts and knee-high boots, not to mention, eat virtually everything made with pumpkin.) But some days I feel like I barely have time to blink before the world has gone dark and it's time to tuck the kids into bed.

This week alone, we still need to buy Halloween candy. Carve jack o' lanterns. Make treat bags for daycare. Finish sewing yellow slippers for a four-year-old's Pokemon costume that (knock on wood) will hopefully turn out mostly symmetrical. My husband and I have also both been taking on extra work, on top of our regular full-time jobs. Quite frankly, you don't want to know what our kitchen and laundry room look like. And our kids aren't even involved in any sports teams yet.

Life is crazy, and we barely have time to make dinner – much less plan it in advance. So the Fix It Fast 10 Meals & More Collection has been a saving grace for us. (If you're not familiar with it, the collection includes everything you need to make more than 10 dinners – all ready in 30 minutes or less.)

Today's recipe for Asian Sesame Chicken Fingers is featured in this collection – and honestly, it's one of our favorites so far. You get all the crispiness of hand-breaded chicken strips with the subtle sweetness and nuttiness of Asian flavors in every bite. Since it's quick and easy, this kid-friendly recipe is perfect for weeknights, too.

Oh, and every meal collection also includes a bonus dessert. Since mine included a box of Nana's Apple Cake Mix®, I whipped up this cozy recipe this week: Nana's Cherry Cobbler. Just add three ingredients – that's it! Then top your warm, bubbly cobbler with whipped topping or ice cream. 

Nana's Cherry Cobbler

No matter how much the temperature falls or how busy you are this week, go ahead. Gather around the table with your family. 

I bet you've got just enough time to dish up a little extra love.

- Jen

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Asian Sesame Chicken Fingers


  • 1½ pounds boneless skinless chicken breasts, cut into ½-¾-inch thick strips
  • 2/3 cup Asian Sesame Slow-Cooker Sauce , divided
  • 1 cup plain panko bread crumbs
  • 2-3 tablespoons grated Parmesan cheese
  • ½ teaspoon black pepper
  • 2 tablespoons mayonnaise


  1. In medium bowl, combine chicken, 1/3 cup Asian Sesame Slow-Cooker Sauce and Onion Onion™ Seasoning.
  2. In small bowl, combine bread crumbs, cheese and pepper. Place half in a shallow dish, adding more as needed.
  3. Preheat oven to 425°F. Remove pieces of chicken from sauce mixture and roll evenly into bread crumbs; place on a greased foil-lined large baking sheet. Bake 12-15 minutes or until internal temperature reaches 165°F on an instant-read food thermometer.
  4. Let rest 5 minutes before serving. Meanwhile, in a small bowl, combine remaining 1/3 cup Asian Sesame Slow-Cooker Sauce and mayonnaise. Serve with chicken.

Makes 6 servings. Serve with Asian Stir-Fry Vegetables.

Tip: For crispier chicken, place on a baking rack on baking sheet.

Make ahead & freeze: Combine step 1 ingredients in a gallon freezer bag. Place remaining 1/3 cup Asian Sesame Slow-Cooker Sauce in a quart freezer bag. Combine step 2 ingredients in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 3.

Tips and Hints

  • Serve with Asian Stir-Fry Vegetables, mashed potatoes or fresh fruit.  
  • For crispier chicken, place a rack on your baking sheet. Arrange chicken strips on the rack before baking.
  • Honestly, the dipping sauce is divine. Instead of just serving it on the side, you may want to drizzle some over your chicken strips before serving, too.
  • Try substituting jumbo shrimp in place of chicken breasts.
  • Use any leftovers for lunch wraps. Top small tortillas with chicken fingers, a sprinkle of coleslaw or broccoli slaw mix, chopped nuts and the remaining dipping sauce.
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