Are you in need of a recipe that is quick, simple and "kids proof"? Look no further. I have the ideal recipe for you. And it works on adults as well! I am quite picky when it comes to chicken dishes. I either don't like the chicken taste (too "chickeny") or the meat comes out too dry (especially chicken breast). However, this recipe gives the chicken a really nice sweet and savoury flavour simultaneously, and the meat stays moist as well. The secret is to use chicken tenders (i.e., tenderloins).
Some facts about chicken tenderloins:
Tenderloins are far smaller than a chicken breast, and much thinner too. Tenderloins are half the size of a chicken breast. The chicken tenderloin is a strip of muscle distinct from, but lying alongside the inner breast of the chicken closest to the bone. Every chicken has two tenderloins and they’re very high in protein. Tenderloins are typically oblong in shape and tapered (think chicken strips!). They will have a white line running down them, you should remove this before cooking. Many people like tenderloins as they’re more tender than any other part of the chicken. This is because it’s a muscle that the chicken doesn’t use very often in comparison to its breast muscle.
The best way to prepare chicken tenders is to marinate them quickly for around 30 minutes or so. Here's my quick and simple recipe:
Ingredients:
- 2 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 50 ml (½ dl) Japanese soy sauce (I recommend Kikkoman)
- 50 ml (½ dl) liquid honey
- 2 tablespoons oil (I use peanut oil)
- 900 grams chicken tenders, white tendon removed*
Directions:
- Mix together all the marinade ingredients in a large bowl.
- Add the chicken tenders and mix well to make sure the marinade covers everything.
- Cover the bowl with a lid and store in the fridge for 30 minutes or up to an hour.
- Use a large sauce pan and turn on the stove to medium high heat. Add half of the chicken tenders and fry for about 1½-2 minutes, then flip them to fry the other side during the same amount of time (don't let them burn).
- Turn the heat to low, and cover the sauce pan with a lid to steam the tenders for about 3 minutes (carefully cut into one of the tenders a little bit to see if they meat is well cooked).
- Transfer to a plate and repeat steps 4 and 5 for the remaining half of the tenders.
- Transfer back the first half to the sauce pan and add any remaining marinade sauce. Let it all cook for 1 minute on medium heat.
- Ready to serve with Jasmine rice and steamed broccoli.
Enjoy! 💗Helena
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