Sticky Chicken Tenders

These sticky chicken tenders marinate in a soy-honey mixture before pan-frying, then get tossed in a thickened version of that same marinade for a glossy, sweet-savory coating. Turning the leftover marinade into a cornstarch-thickened glaze means no ingredients go to waste. Sesame seeds and green onions on top add the finishing touch to this fast, Chinese-takeout-style dish.

Soy-honey marinated chicken tenders are pan-fried, then tossed in a sticky, thickened glaze for a fast takeout-style dish.

Why You'll Love This Recipe

• Fast: ready in about 20 minutes (10 min prep, 10 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 4 servings

Ingredients

• 1 lb 450g chicken tenders or chicken breast strips
• 1/2 cup 120ml soy sauce
• 1/4 cup 60ml honey
• 2 tablespoons brown sugar
• 2 cloves garlic (minced)
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)
• Cooking oil (for frying)

Instructions

1. Combine the soy sauce, honey, brown sugar, minced garlic, grated ginger, sesame oil, and rice vinegar in a mixing bowl, stir well, add the chicken tenders, toss to coat, and refrigerate for at least 30 minutes.
2. Mix the cornstarch and water into a slurry, then heat the remaining marinade in a saucepan over medium heat and, once simmering, stir in the slurry, cooking and stirring constantly until thickened and sticky, about 2 to 3 minutes.
3. Heat cooking oil in a skillet over medium-high heat, add the marinated chicken tenders in a single layer without overcrowding the pan, and cook for 3 to 4 minutes per side, until cooked through and golden brown.
4. Transfer the cooked tenders to a paper towel-lined plate to drain, then move them to a clean bowl and pour the sticky sauce over the top, tossing gently until evenly coated.
5. Sprinkle sesame seeds and chopped green onions over the tenders for garnish.
6. Serve hot as an appetizer with dipping sauce, or as a main dish with rice and vegetables.

Cooking Tips

• Marinate the chicken for at least 30 minutes so it fully absorbs the sweet-savory flavor.
• Don't overcrowd the pan when frying, so the tenders brown instead of steam.
• Toss the cooked tenders in the sauce right before serving so the coating stays glossy.

Substitutions

• Chicken breast strips can replace tenders.
• Maple syrup can be used in place of honey.
• Tamari can replace soy sauce for a gluten-free version.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in a skillet over medium heat to keep the coating from getting soggy; the microwave will soften it.

Serving Suggestions

• Serve as an appetizer with extra sauce for dipping.
• Pair with steamed rice and vegetables for a full meal.
• Top with extra sesame seeds and green onions before serving.

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