HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Sesame Chicken Tenders
Honey Sesame Chicken Tenders

Honey Sesame Chicken Tenders

with Broccoli over Jasmine Rice

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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 the 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.

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 clove


1 thumb


4 unit


1.5 cup

Jasmine Rice

16 ounce

Broccoli Florets

24 ounce

Chicken Tenders

1 teaspoon


3 tablespoon

Soy Sauce

(ContainsSoy, Wheat)

2 tablespoon

White Wine Vinegar

3 ounce


1 teaspoon

Sesame Oil

1 tablespoon

Sesame Seeds

Not included in your delivery

2 tablespoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat14 g
Saturated Fat3 g
Carbohydrate91 g
Sugar25 g
Dietary Fiber4 g
Protein44 g
Cholesterol105 mg
Sodium510 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small pot
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and 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 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 medium-low 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.