For every kid/picky-eater this is a win-win. I make this for my meal prep clients and they always request it. It stores great, just eat it within 3 days.
Yield: 4 Servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Let’s Gather Our Equipment:
- One large skillet (non-stick I prefer Caraway or cast-iron works great!)
Here’s What You’ll Need:
For the Chicken:
- ¼ cup (30g) all-purpose flour (I use a 1:1 gluten-free blend to keep it GF)
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 1 ½ lbs (650g) chicken tenderloins (or chicken breast, sliced into strips)
For Sauce:
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, finely minced
- 3 tbsp honey (or pure maple syrup)
- 2 tbsp low-sodium soy sauce (or tamari for gluten-free)
- 1 tbsp apple cider vinegar (a squeeze of fresh lemon juice works too)
- ½ tsp crushed red pepper flakes (adjust to your spice preference)
For Serving (Your Choice):
- Fluffy jasmine rice, whole-wheat noodles, or light cauliflower rice
Let’s Get Cooking!
1. Dredge the Chicken:
In a shallow dish, whisk together the flour, salt, and pepper. Dredge or dip each chicken tender in the flour mixture, making sure it’s lightly coated on all sides. Shake off any excess—this is the secret to a light, crispy crust.
2. Cook to Golden Perfection:
Heat a large skillet (I like to use a non-stick skillet like this Caraway one) over medium-high heat. Add 2 tablespoons of the butter. Once melted and sizzling, add your first batch of chicken tenders (don’t overcrowd the pan). Cook for 2-3 minutes per side, until a beautiful golden-brown crust forms and the internal temperature reaches 165°F (74°C). Transfer them to a clean plate. Melt the remaining 2 tablespoons of butter and repeat with the second batch.
3. Create the Magic Sauce:
Reduce the heat to medium. Pour about ¼ cup of water into the hot skillet—it will sizzle! Use your spatula to scrape up all those delicious browned bits from the bottom of the pan. Let the liquid reduce by half, about 1 minute.
4. Bring It All Together:
Add the minced garlic and sauté for 30 seconds until fragrant. Then, pour in the honey, soy sauce, apple cider vinegar, and red pepper flakes. Give it a good whisk and let it simmer for 1-2 minutes until the sauce glazes beautifully and starts to thicken.
Return all the cooked chicken tenders to the skillet, tossing them gently in the sauce until every piece is lovingly coated and glistening. Heat through a couple minutes and cover with lid until it gets steamy.
5. Serve & Enjoy!
Plate immediately over your choice of base, garnish with a sprinkle of fresh parsley, and dig in!
Make it? Post to IG: @chefjoannas