2. Skinny Taste’s Sesame Encrusted Chicken Tenders
- Air Fryer
- 8 chicken tenderloins, 18 oz total
- ¾ tsp kosher salt and black pepper, to taste
- 2 tbsp sesame oil
- 2 tsp low sodium soy sauce
- 6 tbsp toasted sesame seeds
- ½ tsp kosher salt
- ¼ cup panko
- olive oil spray
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Preheat oven to 425°F. Spray a baking sheet with non-stick oil spray.
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Combine the sesame oil and soy sauce in a bowl, and the sesame seeds, salt and panko in another.
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Place chicken in the bowl with the oil and soy sauce, then into the sesame seed mixture to coat well.
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Place on the baking sheet; lightly spray the top of the chicken with oil spray and bake 8 to 10 minutes, until slightly browned on the bottom.
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Turn over and cook another 4 – 5 minutes or until cooked through and the edges are crisp. Serve over rice with more soy sauce, if desired.
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Preheat the air fryer 400F. Cook 10 to 12 minutes, flipping halfway until cooked through, crispy and golden.
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3. Munchkin Time’s 30-minute chicken stir fry
- 8-10 oz rice noodles or thin
- 3 tbsp olive oil
- 1 tsp olive oil
- ½ cup store-bought or homemade chicken broth (use one boullion cube with a cup of water)
- ¼ cup soy sauce
- 1 tbsp sherry cooking wine or rice wine
- 1 tsp corn starch
- 4 oz green onion cut into 1 in length
- 4 oz snow peas
- 1 red bell pepper sliced
- 1 tsp grated ginger root
- 6 skinless boneless chicken thighs cut into small pieces
- A small dash of sesame oil
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Bring water to a boil. Add a tablespoon of salt noodles and cook according to instructions on the package. Drain the noodles and stir in 1 teaspoon of olive oil. Set aside.
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In a mixing bowl add the broth, soy sauce, sherry wine and corn starch. Mix them together and set them aside for later.
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In a large skillet over medium/high heat, heat 1 tablespoon of olive oil. Add green onion, sliced red bell pepper, snow peas and grated ginger. Stir-fry until tender, about 3-5 minutes. Transfer to a plate.
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Add 2 tablespoons of olive oil to the skillet and heat on medium/high heat. Divide chicken into two batches, stir-fry each batch of chicken until chicken is cooked thru about 5 minutes.
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Add vegetables, noodles and broth mixture and stir-fry for 2 minutes or until noodles are heated thru. Serve warm with a splash of sesame seed oil and soy sauce for seasoning.
4. Chelsea’s Coconut Curry Chicken with Peanut Dipping Sauce
- 1 lb boneless skinless chicken breasts (or thighs), cut into 1 inch cubes
- ¼ cup full-fat coconut milk
- 1 tbsp yellow curry powder
- 2 tsp red curry paste (I use Thai Kitchen)
- 1 tsp white sugar
- Salt and pepper, oil (if cooking on the stovetop)
- Optional but recommended toppings: fresh lime juice, fresh cilantro, finely chopped peanuts
Peanut sauce/dressing
- ¼ cup creamy peanut butter
- 3 tbsp honey (start with less if you want a less sweet sauce)
- 2 tbsp olive oil
- 1 tbsp water
- 2 tsp water
- 1½ tbsp EACH: rice vinegar, soy sauce
- ¼ tsp salt
- ⅛ tsp EACH: pepper, cayenne pepper
- Optional: serve over cooked coconut or plain basmati rice
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MARINATE CHICKEN: Cut the chicken into 1 inch cubes and place in a large zipper-top plastic bag or resealable container. In a medium-sized bowl, whisk together 1/4 cup coconut milk, 1 tablespoon curry powder, 2 teaspoons red curry paste, 1 teaspoon sugar, 1 teaspoon salt, and 1/8 teaspoon pepper. Whisk until smooth and then pour over the chicken. Knead the plastic bag to coat the chicken. Seal the bag and place it in the refrigerator for at least 30 minutes and up to 8 hours or overnight.
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COOK CHICKEN (GRILL): Thread chicken onto soaked wooden skewers (See Note 2). Preheat the grill to medium-high heat (400 degrees F). Grill on preheated grill for 2-4 minutes per side (usually takes a total of 6 minutes) or until chicken is grilled to 160 degrees F when tested with a cooking thermometer. Remove from the grill to a plate. Cover with foil and allow it to rest for 5 minutes.
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COOK CHICKEN (STOVETOP): Alternatively, add 1 and 1/2 tablespoons oil in a very large non-stick pan over medium-high heat. Add the skewers (in batches; don't overcrowd the pan) and cook for 2-3 minutes on each side or until golden brown and cooked through. Test with a cooking thermometer; chicken should be 160 degrees F. Remove from the pan to a plate. Cover with foil and allow to rest for 5 minutes.
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SAUCE: In a small powerful blender jar (I use a mini Blendtec/twister jar) add 1/4 cup creamy peanut butter, 3 tablespoons honey (See Note 3), 2 tablespoons olive oil, 1 tablespoon + 2 teaspoons water, 1 and 1/2 tablespoons rice vinegar, 1 and 1/2 tablespoons low-sodium soy sauce, 1/8 teaspoon pepper, 1/8 teaspoon cayenne pepper (optional, depending on your preference for heat), and 1/4 teaspoon salt. Blend until smooth and refrigerate while finishing everything else.
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COCONUT RICE (OPTIONAL): Combine 1 cup basmati rice, 1 and 1/2 cups coconut milk, 1/2 cup water, and 1/2 teaspoon salt (or to taste). Stir and place over high heat. Once boiling, reduce the heat to low and cover the rice. Allow to simmer for 13-18 minutes or until liquid is absorbed. Remove from heat, keep covered, and let stand for 10-15 minutes. Fluff the rice and divide between plates.
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FINISHING: If you prepared the rice, divide it evenly among plates. Top with cooked chicken skewers. Add a side of peanut sauce. Garnish chicken and rice with fresh cilantro, fresh lime wedges, and crushed peanuts. Enjoy immediately.