• Makes approximately 35 chicken bites

This Recipe was made with

Gingersnap Gingersnap


  • 3 chicken breast halves, cut into bite size pieces (approx. 1 inch pieces)
  • 1 Tbsp. natural peanut butter
  • 1 Tbsp. soy sauce
  • 1 Tbsp. vegetable oil
  • 1/2 tsp. garlic powder
  • 1/8 tsp. ground red pepper
  • 1 cup Archway Ginger Snap Cookie crumbs (20 cookies processed until fine crumbs)
  • 1/4 tsp. garlic powder
  • 1 tsp. salt
  • cooking spray


  1. In a bowl, mix together 1 Tbsp. natural peanut butter, 1 Tbsp. soy sauce, 1 Tbsp. vegetable oil, 1/2 tsp. garlic powder, and 1/8 tsp. ground red pepper.
  2. Add chicken breast pieces and toss to coat.
  3. In food processor, add 20 Archway Ginger Snap Cookies and process into 1 cup of fine crumbs.
  4. Place crumbs in a zip lock bag. Add 1 tsp. salt and 1/4 tsp. garlic powder and toss together.
  5. Add chicken pieces, one half of total amount at a time, to crumb mixture and toss to coat.
  6. Place chicken pieces, in a single layer, onto a baking sheet sprayed with cooking spray.
  7. Place in a pre-heated 400 degree oven and bake for 12 minutes.
  8. Remove from oven and serve.