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Makes
1 lb chicken tenders
Author Notes
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
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Ingredients
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1 pound
chicken tender pieces, boneless, skinless
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1
clove garlic, crushed and minced
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2 handfuls
cilantro
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1 handful
fresh basil leaves
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1 teaspoon
sesame seeds
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4 dashes
ground coriander
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1 teaspoon
crushed red pepper flakes
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1/2 teaspoon
coarse sea salt
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1 tablespoon
rice vinegar
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1 teaspoon
fish sauce
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2 tablespoons
tamari, bragg liquid aminos or soy sauce
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1 tablespoon
juice from pineapple
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2 tablespoons
grapeseed or other high heat oil
Directions
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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.
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Pour your liquids (rice vinegar, fish sauce, tamari/braggs/soy, pineapple juice, oil) into the mixture and stir to combine.
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Add the chicken tenders, mix it up, cover and refrigerate. Let it sit as long as you can - two to four hours.
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When you're ready, preheat your broiler.
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Place the chicken tenders on a wire rack set on top of a baking sheet/pan. Set the remaining marinade aside.
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Broil until brown and cooked through, approximately 12 minutes, spooning the remaining marinade ontop of them halfway through.
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