Asian Chicken Nuggets

• 1 1/2 lbs boneless chicken tenders
• 1/2 cup seasoned rice vinegar (I prefer the roasted garlic flavor)
• 3 large green onions, minced
• 1 piece gingerroot (1 to 1 1/2 inch, minced)
• 2 tablespoons soy sauce
• 3/4 cup plain breadcrumbs (or substitute Panko crumbs for a more crispy exterior)
• 4 -6 tablespoons vegetable oil
• salt and pepper
• 1/2 teaspoon Chinese five spice powder (optional)

1. In a large bowl, toss chicken with rice vinegar, greens onions, ginger, soy sauce, 1/2 teaspoons salt, and 1/4 teaspoons pepper; chill 1/2 hour to 8 hours. Drain checken well; discard marinade. Dip chicken in crumbs OR Panko; shake off excess.
2. Heat 2 tbsps. oil in a non-stick skillet over medium-low heat. Cook 1/3 to 1/2 of the chicken without crowding until no longer pink in the center, about 2-3 minutes per side; drain on paper towels. Repeat until all chicken is used.

chicken tenders, rice vinegar, green onions, gingerroot, soy sauce, breadcrumbs, vegetable oil, salt, chinese five spice powder

Taken from www.food.com/recipe/asian-chicken-nuggets-247062 (may not work)