Every once in a while I'll pick up some boneless, skinless chicken breast that has already been pre-cut into tenders. They thaw quick, cook even quicker, and prepared correctly, are still juicy and tender; if you don't have the tender cut on hand, just cut up any boneless, skinless breast into thin strips! I wanted to create something fresh and light - not like your typical breaded and fried chicken tenders. You could probably play around with herbs and spices used, as well as what you serve these with - we served them on top of quinoa and added cumin-carrots, sweet pepper and a green onion to the broiling sheet; and then added a pineapple-cucumber salad for acidity. They'd go well with any kind of rice, Asian-style noodle, perhaps even some fresh naan to make sandwiches with? —Ashley Marie
1 lb chicken tenders
chicken tender pieces, boneless, skinless
clove garlic, crushed and minced
fresh basil leaves
crushed red pepper flakes
coarse sea salt
tamari, bragg liquid aminos or soy sauce
juice from pineapple
grapeseed or other high heat oil
In This Recipe
Mince your cilantro (with the stems) and basil very small. Add it to a bowl with your garlic, sesame seeds, coriander, crushed red pepper flakes and salt.
Pour your liquids (rice vinegar, fish sauce, tamari/braggs/soy, pineapple juice, oil) into the mixture and stir to combine.
Add the chicken tenders, mix it up, cover and refrigerate. Let it sit as long as you can - two to four hours.
When you're ready, preheat your broiler.
Place the chicken tenders on a wire rack set on top of a baking sheet/pan. Set the remaining marinade aside.
Broil until brown and cooked through, approximately 12 minutes, spooning the remaining marinade ontop of them halfway through.