Honey Sesame Chicken Tenders
with Broccoli over Jasmine Rice
Chicken tenders often pop up as a fried finger food, but they’re absolutely delicious when used in other ways, too. They come from the part of the chicken adjacent to the breast, offering white meat that’s just as succulent and, well, tender, as their name suggests. In this recipe, we’re tossing them into a takeout-inspired stir-fry and letting them bathe in a sauce loaded with the flavors of fresh ginger and soy.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Chicken Tenders
2 clove
Garlic
1 thumb
Ginger
4 unit
Scallions
16 ounce
Broccoli Florets
1.5 cup
Jasmine Rice
1 teaspoon
Cornstarch
3 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2 tablespoon
White Wine Vinegar
3 tablespoon
Honey
1 teaspoon
Sesame Oil
1 tablespoon
Sesame Seeds
Not included in your delivery
2 tablespoon
Vegetable Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Preheat oven to 425 degrees. Bring 2⅔ cups salted water to a boil in a small pot. Mince or grate garlic. Peel, then mince ginger until you have 2 TBSP. Trim, then thinly slice scallions, keeping greens and whites separate.
Once water boils, add rice to pot. Cover, lower heat, and simmer until tender, 15-20 minutes. Keep covered until rest of meal is ready. Meanwhile, toss broccoli on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven until slightly crisp, about 20 minutes.
Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken to pan and season with salt and pepper. Cook until no longer pink in center, 2-3 minutes per side. Remove from pan and set aside. TIP: You may want to cook the chicken in batches to avoid overcrowding the pan.
While chicken cooks, combine ½ cup water, cornstarch, and soy sauce in a small bowl, whisking vigorously to remove any clumps
Reduce heat under pan to mediumlow and add a large drizzle of oil. Add garlic, ginger, and scallion whites. Cook, tossing, until fragrant and starting to soften, 2-3 minutes. Pour in vinegar and cook until almost evaporated. Add honey and stir to combine. Stir in sauce and bring to a boil. Cook until thickened, 1-2 minutes. Stir in 1 tsp sesame oil (we sent more).
Return chicken to pan and toss to coat in sauce. Fluff rice with a fork, then divide between plates. Top with chicken and add broccoli to the side. Garnish with scallion greens and sesame seeds.
