Prep Chicken: In a shallow dish combine the flour with the salt and pepper. Dredge the chicken tenders in the flour mixture and shake off any excess.
Cook Chicken: In a skillet (I linked the skillet that you see me using in the pictures), over medium-high heat, melt two tablespoons of butter, then work in 2 batches and cook the chicken tenders on both sides until a golden brown crust forms. 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.
Make Honey Garlic Sauce: Deglaze the pan by adding about ¼ cup of water, and scrape up any bits stuck to the bottom of the pan. Allow the liquid to reduce. Then add garlic and cook for 30 seconds. Then add honey, soy sauce, vinegar, and red pepper flakes. Cook for 1-2 minutes so the sauce is heated up and starts to thicken. Return the chicken to the pan and flip to coat it well with the chicken sauce.
Serve: Garnish with chopped fresh parsley and serve over jasmine rice, noodles, or cauliflower rice.
Chicken Tenders Tips
Don’t overcook the garlic. Garlic cooks very quickly (about 30-60 seconds), and burnt garlic tastes terrible so keep an eye on it as you cook.
Don’t overcook the chicken tenders, they cook so quickly and if they’re overcooked they can turn out stringy, dry, and tough.
This recipe is better than most Chinese takeout versions
CHICKEN & DRESSING CASSEROLE
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