Honey Garlic Chicken Tenders

Budget friendly, easy to make, and perfect for meal prep.

Course: Dinner

Cuisine: American, Asian

Prep Time: 5

Cook Time: 15

Servings:

Calories: 328kcal

Add the cornstarch, onion powder and salt to a shallow bowl or a plate and whisk to combine.
Dip the chicken tenders in the cornstarch mixture and shake off any excess cornstarch and set aside.
Heat the olive oil in a large skillet over medium heat and cook the chicken tenders in two batches for about 6 to 8 minutes, flipping halfway through.
Check for doneness with a meat thermometer, remove the chicken from the pan and set aside for later.
Add the sesame oil to the pan along with the garlic and cook just until the garlic becomes fragrant about 30 seconds.
Add the chicken broth, honey and soy sauce and stir and cook for about 8 minutes or until the sauce thickens.
Add the chicken back to the pan and flip it over in the sauce to ensure that it all gets coated.
Serve with freshly chopped green onions and sesame seeds for garnish if desired.

Preheat the air fryer to 350F / 180C. Combine cornstarch, onion powder and salt in a shallow bowl and coat the chicken tenders before shaking off any excess.
Using a neutral oil, lightly spray the basket. Arrange chicken in the basket, being careful not to overcrowd or overlap. Cook in batches, if needed.
Cook tenders for 9-11 minutes, shaking the basket halfway through.
While chicken cooks, prepare the sauce in a skillet by adding sesame oil and the garlic, cooking until the garlic becomes fragrant, about 30 seconds. Then stir in chicken broth, honey and soy sauce and cook for about 8 minutes, or until the sauce thickens.
Remove the chicken from the air fryer and toss in the sauce before serving.

When cooking with chicken, use a dedicated cutting board and knife and wash immediately with hot soapy water.
Press the chicken tenders into the coating to help it adhere.
Shake off the excess coating.
Be sure to turn the chicken strips halfway through cooking. They should easily release from the pan.
Cook in batches so the chicken cooks evenly and the coating doesn’t become gummy.
Tent the chicken with foil to help keep it warm while the sauce cooks. It will warm through when you add it back to the sauce.
Store – keep in an airtight container inside the fridge for up to 3 days
There are 7 WW Blue Plan SmartPoints in one serving of this.