Cashew Chicken Twists with Spicy Orange Sauce

Change up dinner tonight with a fun new idea. Bake dough around chicken fingers and dip in a hot-and-spicy dip. MORE+ LESS-

Bake-Off® Contest 46, 2013

Austin, Texas

uncooked chicken breast tenders (not breaded) (about 1 1/4 lb)

1/4

cup sweet ginger garlic seasoning

can Pillsbury™ refrigerated original breadsticks

1/4

cup finely chopped roasted salted cashews

2/3

cup sweet orange marmalade

1 1/2

teaspoons Sriracha sauce

teaspoons soy sauce

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1

Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. In large resealable food-storage plastic bag, place chicken tenders and seasoning; shake in bag to coat. Set aside.
2

Unroll dough. Sprinkle 2 tablespoons of the cashews over dough; press in lightly. Turn dough over; sprinkle with remaining cashews. Separate dough into 12 breadsticks.
3

Wrap one breadstick around each chicken tender (dough will not completely cover chicken). Place 1 inch apart on cookie sheet.
4

Bake 15 to 20 minutes or until golden brown and thermometer inserted in center of chicken reads 165°F.
5

Meanwhile, in small bowl, mix marmalade, Sriracha sauce and soy sauce until well blended. Serve with chicken twists.

If you can't find the sweet ginger garlic seasoning, use a mixture of 2 tablespoons toasted sesame seed, 1 tablespoon sugar, 1 tablespoon ground ginger, 1 teaspoon garlic salt and 1 teaspoon dried parsley flakes.