cartoon by marc johns.

Wednesday, February 8, 2012

Asian-Marinated Chicken Tenders

This chicken comes out tender, flavorful, and with a slight kick.  It would be delicious cut up and put on top of salad or in pasta, but we had it whole, with rice and veggies, and that was good too.  This recipe is easy too!  Just make the marinade, put the chicken in it, and then saute the chicken.  The marinade has sriracha in it.  For those of you that have never had sriracha, it is an Asian hot sauce.  It is originally from Thailand, but is now quite commonly used in other Asian cuisines.  It is made of chili paste, vinegar, and some other ingredients.  It is really spicy, so unless you really enjoy the heat, do not add extra sriracha into the marinade (and if you hate spicy, eliminate it).  I am not a big lover of spicy - I would never use sriracha as a condiment - but I liked the amount of heat that comes through in this chicken recipe.


2 1/2 tablespoons rice vinegar
2 tablespoons soy sauce (I used low sodium)
1 1/2 tablespoons honey
1 tablespoon sesame oil
1 teaspoon sriracha
5 cloves of garlic, minced
about 1 pound of chicken breast tenders

1.  Combine the rice vinegar, soy sauce, honey, sesame oil, sriracha, and minced garlic into a bowl.  Whisk until fully blended.  

2.  Pour marinade into a ziplock baggie with the chicken tenders.  Allow chicken to marinate for at least 2 hours.

Baggie of Chicken & Marinade.
3.  Once the chicken has marinated, pour the chicken and marinade into a pan and heat on medium low until the marinade begins to boil.

Chicken and Marinade.
4.  Once the marinade begins to boil, remove the chicken and set aside.  Boil the marinade for at least two minutes, stirring often.  Set aside in a separate bowl.

Boiling Marinade.
5.  Once the marinade is removed from the pan, spray pan with cooking spray and return the chicken to the pan, over medium heat.  Cook until browned and cooked through, occasionally basting with some of the marinade.

6.  Once chicken is cooked, brush with remainder of the marinade and enjoy.  Serves 2-4.

The Final Product.
Recipe adapted from Cooking Light, March 2011.

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