Print
Chicken Fingers with Tangy Sriracha Ketchup
Servings 2 to 3 servings
Author Katie Morford
-
One 8-ounce box Hip Chick Organic Chicken Fingers
-
1/4
cup
ketchup
-
1/4
teaspoon
sriracha
(more if you like things super spicy)
-
1
teaspoon
balsamic vinegar
-
1/2
teaspoon
maple syrup
-
Preheat oven to 400 degrees F. Put the chicken fingers on a baking sheet and cook according to package directions.
-
In a small bowl, stir together the ketchup, sriracha, 1 teaspoon balsamic vinegar, and maple syrup.
-
Serve chicken fingers with dipping sauce.