Garlic and Tamari Chicken Fingers
About the recipe
<p class="">I love this trick, using bicarb for a tender meat BLW option for baby. Not only do they taste amazing, you can pair them with so many sides to make a meal for the rest of the family!</p>
GF | DF | EF | RSF | NF – contains soy
Age Appropriate: 6 months +
Serving: mum & bub as a snack, or serve with roasted vegetables/veggie mash
Freezer friendly: Yes
I love this trick, using bicarb for a tender meat BLW option for baby. Not only do they taste amazing, you can pair them with so many sides to make a meal for the rest of the family!
Garlic & Tamari Chicken Fingers
GF | DF | EF | RSF | NF – contains soy
- knife
- bowl
- Measuring Spoons
- Frying Pan
- 1 medium sized chicken breast
- 1 clove of garlic
- 1/4 tsp bicarb
- 1 tsp tamari
- 2 tsp cooking fat/oil of choice
-
Slice the chicken breast into BLW friendly finger shapes
-
Place the chicken into a bowl and sprinkle over the bicarb. Mix well to coat the chicken. NOTE: the bicarb is a trick which helps make the meat very tender & suitable for bub to break apart easily with their gums
-
Finely dice the garlic and add that to the chicken, as well as the tamari and mix
-
Leave the chicken for 15 minutes for the bi-carb to work its magic
-
Preheat a frying pan over a medium – high heat and add in the cooking oil/fat. Once hot, add in the chicken
-
Fry on each side for roughly 2 minutes (depending on thickness) – ensure chicken is cooked within before removing from the heat
Serving: mum & bub as a snack, or serve with roasted vegetables/veggie mash
recipe for Boob to Food by Jane Houston
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