Honey Garlic Chicken Tenders
02 Nov 2011 4 Comments
in Chicken, Crock Pot Tags: chicken tenders, honey garlic chicken, lower sodium soy sauce
I discovered a fun new food blog last week. Over at Mom’s Crazy Cooking, she loves cooking, baking, and (wait for it) SCRAPBOOKING! I feel like I just found a new friend! I’ve been stalking her blog ever since, both the recipes and the scrapbook pages, and can’t wait to go back to see what else is new.
She also loves her crockpot, which is cool because lately, my crockpot and I have been inseparable. It is simply awesome to be able to fix-it-and-forget-it. It’s especially awesome when you’ve got a meal in the crockpot, and then the rest of the day goes completely to the dogs. Ever happen to you? That was me yesterday. I ate up four hours dealing with a broken cell phone, including 40 minutes on the phone with “technical support” and eventually a trip to the mall to have the phone replaced (yay!). Returning home at 6:30 pm, I walked in to an amazing aroma and shouts of, “Mom! You HAVE to make this again! This is awesome!” That’s always a good sign :)
The simple everyday ingredients create a teriyaki-like sauce over chicken, rich with garlic and honey. The chicken turns out very tender and the sauce is yummy. I can see tons of versatility here as well — shredded honey-garlic chicken on rolls for an Asian-inspired pulled chicken, leftover chicken chunks on a salad, or on top of a pizza. This will be one of those recipes I make again and again. Hopefully you will too.
Honey Garlic Chicken Tenders
Serves 6
adapted from Mom’s Crazy Cooking
2 pounds chicken tenders
1 tablespoon minced garlic
1 tsp dried basil
1/2 cup lower-sodium soy sauce
1/2 cup ketchup
1/3 cup honey
Place the chicken tenders in the bottom of the crockpot. Whisk the remaining ingredients together in a bowl, and pour over the top of the chicken. Cover and cook on low 4-6 hours.
Panko Chicken Chunks
10 Aug 2011 6 Comments
in Chicken Tags: buttermilk, chicken tenders, Panko breadcrumbs
Unused ingredients haunt my dreams, crowd my pantry, and generally give me an unsettled feeling deep down in – where else – my belly. Take a look at some of these pantry misfits…
I don’t know why, but it bugs me to no end to have them hanging around with no plan. Wouldn’t it be great if I could come up with one dish that would use them ALL up? You just let me know if you have a tasty recipe for Panko-crusted chow mein noodles with a powdered milk-infused coconut syrup and a pureed carrot - artichoke relish. Until then, I’ll attempt to use them up, one at a time.
Last night’s winner was the Panko bread crumbs, something that mysteriously appeared in my cabinet one day. Panko crumbs seem to be everywhere, don’t they? Did you know that the bread they come from is baked by passing an electric current through it? Apparently this results in a crustless bread that is airier and has a bigger crumb. Somebody is going to figure out real soon that Panko bread loaves are the answer to feeding kids under the age of five, who seem to have a unanimous fear of bread crusts.
Chicken tenders with a crispy Panko coating: utterly dippable and finger-licking good if done right. BIG IF. Take a look at my first attempt, pan-fried in a light layer of oil. Dang, those things turned black fast! Edible, but not presentable.
Lucky thing I had already planned to cook rest via the oven. That batch was tasty and looked much better! Overall, they are very easy to make and are worthy, healthier stand-in for the fried restaurant type.
Panko Chicken Chunks
Serves 4
Adapted from Food Network.com and Cooking Light
- 1 large egg
- 1/3 cup buttermilk (or substitute 1/3 cup milk that has been mixed with 1 tsp. lemon juice or white vinegar for 5 minutes)
- 1 pound boneless skinless chicken breast, cut into large bite size pieces
- 1 1/2 cups Panko bread crumbs
- 1/4 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Salt and pepper to taste
1) Preheat oven to 450 degrees. Cover a cookie sheet with aluminum foil. Put in oven for several minutes to heat up the pan.
2) Whisk together egg and buttermilk. Add chicken to mixture and let sit while you prepare the coating
3) Combine Panko crumbs, paprika, garlic powder, oregano and salt and pepper in shallow dish.
4) Remove pan from oven and coat generously with spray oil.
5) Dredge chicken pieces in crumb mixture, coating completely. Gently shake off excess, and place on pan. Spray chicken generously with spray oil.
6) Bake chicken for about 20 minutes. Chicken will be golden brown and no longer pink in the center.
7) Serve with dips such as honey mustard, barbecue sauce, ketchup, or ranch dressing.
Enjoy!
