Honey Garlic Chicken Tenders Recipes

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BAKED HONEY CHICKEN TENDERS RECIPE



Baked Honey Chicken Tenders Recipe image

With a great recipe using a combination of honey and soy sauce you will create the best sweet and sticky baked honey chicken tenders you have ever had.

Provided by Camille Beckstrand

Categories     Main Course

Time 1h40m

Number Of Ingredients 7

2 pounds boneless skinless chicken breast tenders
1/3 cup honey
1/4 cup soy sauce
1 teaspoon ground ginger
1 teaspoon minced garlic
2 Tablespoons dried minced onions
4 green onions

Steps:

  • Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • Arrange chicken tenders in single layer in pan.
  • In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time.
  • Preheat oven to 425 degrees.
  • Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes.
  • Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).

Nutrition Facts : Calories 246 kcal, Carbohydrate 18 g, Protein 34 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 97 mg, Sodium 718 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving

HONEY GARLIC CHICKEN TENDERS



Honey Garlic Chicken Tenders image

A quick and simple recipe for Honey Garlic Chicken Tenders is about to become your new favorite weeknight meal. The sweet sauce is amazing with a side of rice.

Provided by Diana

Categories     Main Course

Time 20m

Number Of Ingredients 10

¼ cup (30g) all purpose flour (I used gluten free)
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ pounds (650g) chicken tenderloins (they're called mini chicken fillets in the UK)
4 tablespoons butter
3 cloves garlic (minced)
3 tablespoons honey
2 tablespoons soy sauce (tamari sauce for gluten free)
1 tablespoon apple cider vinegar ( or lemon juice)
½ teaspoon crushed red pepper flakes

Steps:

  • In a shallow dish combine the flour with salt and pepper. Dredge the chicken tenders in the flour mixture, and shake off any excess.
  • In a skillet, over medium-high heat, melt 2 tablespoons of butter, then work in 2 batches and cook the chicken tenders on both sides until a golden brown crust forms (2-3 minutes per side) the chicken is ready when the internal temperature reaches 165°F/74°C. Remove onto a plate. Melt the rest of the butter, and cook the remaining chicken tenders.
  • Deglaze the pan by adding about ¼ cup of water, and scrape off any bits stuck to the bottom of the pan. Allow the liquid to reduce.
  • Add garlic and cook for 30 seconds. Then add honey, soy sauce or tamari, vinegar, and red pepper flakes if using. Cook for 1-2 minutes so the sauce is heated up and starts to thicken, return the chicken to the pan, and flip it so it's all covered in sauce.
  • Garnish with chopped fresh parsley and serve over jasmine rice, noodles, or cauliflower rice.

Nutrition Facts : Calories 191 kcal, Carbohydrate 21 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 31 mg, Sodium 908 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 4 g, ServingSize 1 serving

INSTANT POT® HONEY-GARLIC CHICKEN



Instant Pot® Honey-Garlic Chicken image

A classic take-out dish made simple in your Instant Pot®. Don't forget to pick up some fortune cookies and feel free to leave out the sriracha if sensitive to heat. Serve over rice and garnish with green onions and sesame seeds.

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 8

Number Of Ingredients 11

⅓ cup honey
⅓ cup soy sauce
3 cloves garlic, minced
3 tablespoons ketchup
2 tablespoons sriracha sauce
2 pounds chicken breast, cut into 1-inch cubes
¼ cup cornstarch
2 tablespoons vegetable oil
¼ cup chicken broth
2 green onions, chopped
1 teaspoon sesame seeds, or as desired

Steps:

  • Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside.
  • Place chicken pieces in a large bowl, add cornstarch, and toss to combine.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® off. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.

Nutrition Facts : Calories 304.5 calories, Carbohydrate 25.5 g, Cholesterol 64.8 mg, Fat 13.7 g, Fiber 0.7 g, Protein 19.9 g, SaturatedFat 3.2 g, Sodium 1069.8 mg, Sugar 13.2 g

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