Sticky Fingers by Foodie’s Chef Laura Brennan

      

August 25, 2017

Made with Organic Smart Chicken air-chilled tenderloins this is a quick and savory dish to prepare for end-of-summer casual dining. It is versatile; it can be served hot or room temperature over rice with roasted broccoli.

  • Prep: 20 mins
  • Cook: 25 mins
  • Yields: 4 to 6 Servings

Ingredients

2 ¼ to 2 ½ pounds of Smart Chicken organic tenderloins

1 teaspoon finely chopped, grated or mashed garlic

1 tablespoon fresh ginger root, grated or chopped

¼ cup Chinese hoisin sauce

2 tablespoons soy sauce

2 tablespoons honey

1 tablespoon rice wine or apple cider vinegar

grated rind of ½ orange

¼ cup orange juice

1 tablespoon toasted sesame oil

2 tablespoon vegetable oil

¼ teaspoon sriracha sauce (or more to your liking)

cooking spray

Garnish Ingredients

2-3 tablespoons, white sesame seeds, toasted

¼ bunch scallions, washed and dried

Directions

Open the chicken packages, you should have about 20 pieces total. With a paring knife trim any fat or hanging tendons.

Combine the rest of the ingredients in a bowl and whisk together until smooth. Taste and adjust flavorings to your palate.

Set aside about 1 cup of marinade.

Marinate the tenderloins in the remaining marinade for 20-30 minutes.

Preheat the oven to 425 degrees. Lightly spray two ½ size sheet pans with pan spray. Layout the chicken tenders in a single layer on each pan. Drizzle a bit more marinade over each.

Roast for about 20 minutes, turning over once.

Use an instant-read thermometer: the chicken tenders are cooked when they have reached an internal temperature of 165 degrees.

Heat the remaining cup of marinade in a large sauce or sauté pan. Bring to a simmer. Add the cooked chicken tenders (you may have to do this in 2 batches depending on the size of your pan and volume of cooked tenders) and stir gently to coat with sauce.

Garnish and Serve
Thinly slice the scallions on an angle. Use both green and white parts.
Scoop all your cooked chicken tenderloins onto a serving platter. If you have made rice, serve them on top of the cooked rice and drizzle with the sauce.
Scatter with the sliced scallions and toasted sesame seeds

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