Tuesday, June 10, 2014

Sweet and Spicy Asian Chicken Tenders

Chicken and Noodles with an Asian Twist!

Vibrant color and taste are the hallmark features of this week's Sweet and Spicy Asian Chicken Tenders from the kitchen at The Cooking School at Jungle Jim's International Market. A plump jalapeno, a fragrant bunch of cilantro and tender scallions form the base of the sauce and give it a beautiful green color and sassy aroma! Consider this easy-to-prepare recipe for dinner tonight.



We like the brown rice and wheat udon noodles found in the Natural Foods department. They come in just the right size - 8.8 ounch package - for this dish. No one or two ounces left over to find their way to the hidden spots in the back of your cupboard! Any soba or udon noodle will work if you can't get the Eden noodles we used. Get your pot of salted water boiling before you start the chicken. The noodles should be drained and kept warm in anticipation of being slathered with sauce.


A food processor makes quick work of the sauce ingredients:  a roughly chopped jalapeno, one peeled garlic clove, 1 tablespoon peeled and finely chopped fresh ginger, 1/4 cup honey, 2 teaspoons sesame oil, 3/4 cup cilantro, 3 tablespoon white wine and salt and pepper. 


Process the ingredients until smooth. It smells so good!


Add the sauce to the browned chicken tenders. If you have boneless, skinless chicken breasts in your refrigerator, you can slice them diagonally into "tenders."  Purchasing pre-packaged chicken tenders makes this dish really easy to put together.


Simmer for 2-3 minutes. The sauce will thicken a bit and coat the chicken pieces.


Put the drained, warm noodles in a large serving bowl and place the pieces of chicken on top. Spoon the sauce over the chicken and noodles. Sprinkle the chopped green onions and black sesame seeds over the dish and you are ready to dine!



Sweet and Spicy Asian Chicken Tenders

2 tablespoons olive oil
12 uncooked chicken tenders (or you can slice boneless chicken breasts)

1 clove garlic, peeled
1 jalapeno, seeds removed
1 tablespoon fresh ginger, peeled and finely chopped
1/4 cup honey
2 teaspoons sesame oil
3/4 cup chopped cilantro
1/2 teaspoon salt
1/4 teaspoon freshly group black pepper
3 tablespoons white wine or chicken broth or orange juice

8 oz. cooked, warm Japanese noodles (soba or udon)
1/2 cup chopped green onions (green and white parts)
1 teaspoon black sesame seeds, optional garnish


Heat olive oil in an 11-inch non-stick skillet over medium heat. Place chicken tenders into the hot pan and cook for 5-6 minutes until just cooked through.

Drop garlic into running food processor and process until minced. Add jalapeno, ginger, honey, sesame oil, cilantro, salt and pepper and process. Scrape sides of the bowl and add wine. Process until smooth. Pour sauce over chicken tenders in skillet. Cook for an additional 2-3 minutes until chicken is hot and sauce has reduced slightly. 

Place warm noodles into a large serving bowl. Pour sauce and chicken tenders over noodles. Garnish with chopped green onions and black sesame seeds. 

Serves 4

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