Honey Garlic Chicken Tenders (Print Version)
# Ingredients:
→ Coating
01 -
30g all purpose flour (gluten free option available)
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon ground black pepper
04 -
650g chicken tenderloins (mini chicken fillets)
→ Honey Garlic Sauce
05 -
4 tablespoons unsalted butter
06 -
3 cloves garlic, minced
07 -
3 tablespoons honey
08 -
2 tablespoons low sodium soy sauce (or tamari for gluten free)
09 -
1 tablespoon apple cider vinegar or lemon juice
10 -
1/2 teaspoon crushed red pepper flakes
# Instructions:
01 -
In a shallow dish, combine the flour with salt and pepper. Dredge the chicken tenders in the flour mixture, shaking off any excess.
02 -
In a skillet over medium-high heat, melt 2 tablespoons of butter. Cook half of the chicken tenders until golden brown, about 2-3 minutes per side. Chicken is ready when internal temperature reaches 74°C. Remove to a plate.
03 -
Melt the remaining butter in the skillet and cook the second batch of chicken tenders until golden brown. Remove to the plate with the first batch.
04 -
Add about 60ml water to the skillet and scrape off any bits stuck to the bottom of the pan. Allow the liquid to reduce.
05 -
Add minced garlic to the pan and cook for 30 seconds. Add honey, soy sauce (or tamari), vinegar, and red pepper flakes. Cook for 1-2 minutes until the sauce begins to thicken.
06 -
Return chicken to the pan and flip pieces to coat evenly in sauce. Garnish with chopped fresh parsley and serve over jasmine rice, noodles, or cauliflower rice.
# Notes:
01 -
For best results, ensure chicken reaches the proper internal temperature of 74°C for food safety.
02 -
Substitute tamari for soy sauce to keep this dish completely gluten-free.