Honey Lime Sriracha Chicken Poppers

Ingredients

• Chicken breast

  Broilers or fryers, meat only, cooked, roasted

  2 ½ cup, chopped or diced or 350g

• Lime juice

  Raw

  3 tsp or 15g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Garlic

  Raw

  3 cloves, minced or 9g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Wheat flour

  Whole-grain

  ¼ cup or 30g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Sunflower oil

  Linoleic, (approx. 65%)

  5 tbsp or 68g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Sriracha Sauce

  Trader Joe's

  20g

• Honey

  ¼ cup or 85g

Directions

1. Heat oil in a sauté pan over medium-high heat. Add chopped chicken and sauté for 7-10 minutes, or until cooked through and no longer pink; set aside.
2. Preheat oven to 400 degrees F. Cut each chile in half lengthwise; remove seeds and membranes.
3. Stir together cream cheese, chicken, cilantro, lime juice, and salt. Spoon 1 1/2 to 2 teaspoons chicken mixture into each chile half, spreading to fill cavity. Wrap each half with a bacon piece, and secure with a wooden pick. Place poppers on a lightly greased wire rack in an aluminum foil-lined rimmed baking sheet.
4. Bake in preheated oven until bacon begins to crisp and chiles are softened, about 25 minutes. Increase oven temperature to broil, and broil until bacon is crisp, 2 to 3 minutes. Let stand 5 minutes before serving.