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Nicole Kendrick
@goldengracekitchen
00:10
Prep
00:15
Cook
00:25
Total Time
Ingredients & Directions
Directions
Chicken
1 lb
1/2 teaspoon
baking powder
1/2 teaspoon
sweet paprika
1 teaspoon
black pepper
1/2 teaspoon
salt
1 teaspoon
roasted garlic powder
1 tablespoon
garlic olive oil
- Slice chicken tenders in half, lengthwise.
- Place chicken tender strips in a large bowl and coat with the dry seasonings.
- In a large skillet, heat the olive oil on medium high and add the seasoned chicken strips.
- Cook the chicken for 3 minutes per side.
- While chicken is cooking, mix together the tamari, sweet chili, hoisin sauces with the vinegar, coconut sugar, minced garlic, roasted garlic powder, lime juice and chicken broth in a large liquid measuring cup or medium bowl and mix well.
- Once chicken is cooked, remove it from the pan and set aside.
- Lower the heat to medium, pour in the sauce and bring to a boil.
- Make a slurry out of the cold water and cornstarch in a small bowl, stirring well.
- Pour the slurry into the boiling sauce, reduce the heat to a simmer and stir until the sauce has thickened.
- Place the chicken back in the sauce, toss to coat and allow it to simmer for an additional 3 to 4 minutes on low before serving.
Sauce
2 tablespoons
tamari
2 tablespoons
GF teriyaki sauce
2 tablespoons
GF sweet chili sauce
1 tablespoon
GF hoisin sauce
1 tablespoon
rice vinegar
2 tablespoons
brown coconut sugar or honey
1 tablespoon
garlic, minced
1 tablespoon
sesame oil
1 teaspoon
roasted garlic powder
1 tablespoon
lime juice
1/2 cup
chicken broth
1/2 cup
cold water
1 tablespoon
cornstarch
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Sweet Chili Skillet Tenders
Nicole Kendrick
@goldengracekitchen
Yield: 2-3
00:10
Prep
00:15
Cook
00:25 Total Time
Ingredients
Directions
Chicken
1 lb
1/2 teaspoon
baking powder
1/2 teaspoon
sweet paprika
1 teaspoon
black pepper
1/2 teaspoon
salt
1 teaspoon
roasted garlic powder
1 tablespoon
garlic olive oil
- Slice chicken tenders in half, lengthwise.
- Place chicken tender strips in a large bowl and coat with the dry seasonings.
- In a large skillet, heat the olive oil on medium high and add the seasoned chicken strips.
- Cook the chicken for 3 minutes per side.
- While chicken is cooking, mix together the tamari, sweet chili, hoisin sauces with the vinegar, coconut sugar, minced garlic, roasted garlic powder, lime juice and chicken broth in a large liquid measuring cup or medium bowl and mix well.
- Once chicken is cooked, remove it from the pan and set aside.
- Lower the heat to medium, pour in the sauce and bring to a boil.
- Make a slurry out of the cold water and cornstarch in a small bowl, stirring well.
- Pour the slurry into the boiling sauce, reduce the heat to a simmer and stir until the sauce has thickened.
- Place the chicken back in the sauce, toss to coat and allow it to simmer for an additional 3 to 4 minutes on low before serving.
Sauce
2 tablespoons
tamari
2 tablespoons
GF teriyaki sauce
2 tablespoons
GF sweet chili sauce
1 tablespoon
GF hoisin sauce
1 tablespoon
rice vinegar
2 tablespoons
brown coconut sugar or honey
1 tablespoon
garlic, minced
1 tablespoon
sesame oil
1 teaspoon
roasted garlic powder
1 tablespoon
lime juice
1/2 cup
chicken broth
1/2 cup
cold water
1 tablespoon
cornstarch
