My daughter is not the most adventurous eater, kind of reminds me of myself when I was younger. She has her rotation of favourite meals and simply doesn’t get bored of the same redundant cycle. These Asian chicken Tenders made the cut, they are great served with steamed rice and sautéed greens of your choice. Try combining them with my Asian sautéed kale on this site.
3 organic chicken breasts, cut into thick strips.
2 tbsp honey.
1/4 cup sesame oil.
1 tbsp Sriracha sauce.
1/4 cup hoisin sauce.
3 cloves garlic, crushed.
1 inch ginger, grated.
3 tbsp soy sauce.
1 tbsp sunflower oil.
1- In a large ziplock bag, place all of the ingredients (except the sunflower oil) and allow to marinate in the fridge for 1-2 hrs.
2- Heat sunflower oil in a cast iron skillet, add the chicken (preserve the liquid from marinade) and allow to cook, about 6-8 minutes. flip and cook the other side for another 5 minutes.
3- Add the liquid from the marinade, cover and simmer for 3 minutes.
4- Transfer to large plate, sprinkle with sesame seeds and chopped scallions.