Sriracha Chicken Strips
These Sriracha Chicken Strips deliver 58g protein and 820 calories per serving — one of the highest-protein lunch options for serious lifters. Four servings cook on the stovetop in minutes, making this your fastest route to closing a 50g+ protein gap mid-day.
Ingredients
- •Chicken Breast, Boneless Skinless(680g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Sriracha sauce(80g)
- •Vinegar, Rice(15g)
- •Ginger, Fresh Root
- •Garlic(60g)
- •Egg, Whole, Large
- •Flour, All-Purpose, White(240g)
- •Bread Crumbs, Panko, Dry(360g)
- •a pinch each salt and pepper ($0.05)
Instructions
- 1In a resealable container combine the Sriracha, rice vinegar, minced garlic and grated ginger. Slice the chicken breasts diagonally into 6 strips each and mix to coat in the Sriracha marinade. Cover the container with the marinade and chicken and refrigerate for at least 1 hour.
- 2Preheat your oven to 400 degrees. Set up your dredging station by getting three bowls. Fill the first with the all-purpose flour, in the second whisk the egg and 1 Tbsp of water and in the third bowl place the panko bread crumbs. Also get a clean plate or dish ready to hold the breaded chicken strips.
- 3Taking one chicken strip from the marinade at a time, wipe off the excess Sriracha then dip to coat in the flour, then the egg and lastly the panko crumbs. Make sure all surfaces of the chicken strip get covered with each. Gently place the breaded strip on the clean plate and move on to the next one. This is messy and your hands will get coated so make sure you won’t get interrupted before you begin.
- 4Once all of the strips are breaded, place them on a baking sheet lined with foil and bake for 20 minutes at 400 degrees. After 20 minutes, turn the oven on to broil and broil for about 5 minutes on each side. Watch the strips during the broiling process. When they get golden brown, pull them out, flip them and wait for the second side to get golden (about 5 minutes each side). Let the strips cool slightly before serving!
Nutrition — Per Serving
820
calories
58g
protein
10g
fat
- Carbohydrates
- 119g
- Saturated fat
- 2.1g
- Sodium
- 1164 mg
- Dietary fiber
- 6.4g
4 servings per batch · ~359g each
Macro data sourced from USDA FoodData Central
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How much protein does Sriracha Chicken Strips have per serving?
Each serving delivers 58g of protein and 820 calories with 10g fat and 119g carbs. This is a carbohydrate-forward option with high protein density, ideal for fueling intense training.
How long does Sriracha Chicken Strips take to make?
Quick prep on the stovetop yields 4 servings for efficient batch-cooking lunches. The high carb content makes this suitable for post-workout meals when carb replenishment is the priority.
Is Sriracha Chicken Strips good for muscle gain?
At 58g protein and 820 calories per serving, this recipe supports muscle gain phases with substantial carbohydrate availability for glycogen replenishment. The 119g carbs pair well with the high protein content for post-lift recovery meals.
