A quick and simple soy, ginger, honey and sesame marinade gives these chicken tenders a sticky and sweet taste. The black sesame studded slaw adds a crunchy bite, while the fragrant rice rounds out the dish. All within 30 minutes!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Soy Sauce(ContainsSulphites/Sulfite, Soy/Soja, Wheat/Blé)
Green Cabbage, shredded
Black Sesame Seeds(ContainsSesame/Sésame)
The simple technique of mixing cornstarch with water creates a slurry! This mixtures helps to quickly and easily thicken your sauces.
Wash and dry all produce.* In a covered medium pot, bring 1 1/3 cups water (2 1/2 cups for 4 ppl) to a boil. Thinly slice the green onions. Peel, then zest or grate 1 tbsp ginger (dbl for 4 ppl). In a medium bowl, add the cabbage and season with salt. Using your hands, massage thes cabbage, until slightly tender, 1 min. Set aside.
Using a fine mesh strainer, rinse rice under cold running water until the water runs clear, 1 min. Add the rinsed rice to the medium pot with the boiling water. Reduce the heat to low. Cook (still covered)until the rice is tender and water has been absorbed, 12-14 min. Remove pot from the heat and set aside (still covered), 3-5 min.
Meanwhile, in large bowl, whisk together the cornstarch, ginger, 1 tbsp vinegar (dbl for 4 ppl), 1 tbsp soy sauce (dbl for 4 ppl), 1 tbsp honey (dbl for 4 ppl) and 1/2 tbsp sesame oil (dbl for 4 ppl). Pat the chicken dry with paper towels, then season with salt and pepper. Add the chicken to the marinade and stir to coat.
In a small bowl, whisk together the remaining vinegar, remaining soy sauce, remaining honey and remaining sesame oil. Season with salt and pepper. Drizzle the dressing over the cabbage in the medium bowl. Add the sesame seeds and half the green onions. Toss together.
Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then chicken, shaking off excess marinade into bowl. Sear until cooked through, 5-6 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**) With the chicken still in the pan, add the excess marinade and 1/2 cup water (dbl for 4 ppl). Boil, stirring often, until a thick glaze coats chicken, 2-3 min. (NOTE: Don't overcrowd pan. Cook chicken in batches if needed!)
Fluff the rice with a fork, then stir in the remaining green onions and season with salt. Divide the rice, chicken and slaw between plates. Spoon any excess glaze from the pan over the chicken.