Holidays at the Jungle
Sweet and Spicy Asian Chicken Tenders
Ingredients (serves 4)
2 tablespoons olive oil
12 uncooked chicken tenders (or you can slice boneless chicken breasts)
1 clove garlic, peeled
1 jalapeno, seeds removed
1 tablespoon fresh ginger, peeled and finely chopped
¼ cup honey
2 teaspoons sesame oil
¾ cup chopped cilantro
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons white wine or chicken broth or orange juice
8 oz. cooked, warm Japanese noodles (soba or udon)
½ cup chopped green onions (green and white parts)
1 teaspoon black sesame seeds, optional garnish
Heat olive oil in an 11-inch non-stick skillet over medium heat.
Place chicken tenders into the hot pan and cook for 5-6 minutes until just cooked through.
Drop garlic into running food processor and process until minced.
Add jalapeno, ginger, honey, sesame oil, cilantro, salt and pepper and process.
Scrape sides of the bowl and add wine.
Process until smooth.
Pour sauce over chicken tenders in skillet.
Cook for an additional 2-3 minutes until chicken is hot and sauce has reduced slightly.
Place warm noodles into a large serving bowl.
Pour sauce and chicken tenders over noodles.
Garnish with chopped green onions and black sesame seeds.