Wednesday, July 30, 2008

Sesame Chicken Tenders

This was seriously so good I need to put it into regular rotation! And it was all done on a spur of the moment.

Sesame Chicken Tenders Featuring New York Riesling!

I did a Google search for "chicken tenders recipe" and found this one on

It's very easy. A quarter cup of toasted sesame seeds goes into a big bowl.

A quarter cup of soy sauce follows.

2 teaspoons of brown sugar are next.

Next comes the ginger. Personally, I find fresh ginger to be a pain in the ass most of the time so I use the jarred stuff. Honestly, in something like this it's just as good really.

2 teaspoons of this, too.

I didn't have any sherry so I decided to gamble and open the bottle of Riesling a friend gave us from New York. He had given this to us about 4 years ago, if you can imagine.


Still good! So let's add 2 teaspoons to the bowl.

Add some freshly ground pepper.

Thinly slice two green onions. (I'm seriously sensing a theme of "2" here in this recipe.)

Now - guess how many! - 2 garlic cloves, chopped, go into the bowl.

The recipe calls for chicken breasts but I used tenders.

Cut them into bite-sized pieces and add them to the bowl.

My hands were already chicken-y messy so I just used them to mix the chicken with the marinade.

Let it sit in the marinade in the refrigerator for at least an hour. Then put the whole thing on a cookie sheet and under the broiler for 7 minutes.

Turn them over and cook them for another 5 minutes, or until done. You'll want to get them before they get crispy but cooked.


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