Honey Soy Chicken Tenders

Honey and soy sauce is a classic combination of flavours that goes with a variety of dishes.  I use them here to whip up a family favourite with chicken tenderloins, which are the small strips of white meat from underneath the chicken breast, often sold separately in a package from supermarkets.  Very handy as they are naturally tender and cook quickly with no trimming or cutting up required.  The sauce is infused by a few cloves of crushed garlic which deliver an intense burst of flavour after being heated in the pan.  Garlic lovers like me would eat them as well.

Serves 4

INGREDIENTS

• 4 cloves garlic, peeled and crushed
• 3 tablespoons honey
• 3 tablespoons sweet chilli sauce
• 1½ tablespoons rice vinegar
• 3 tablespoons water
• 600g / 1lb 5oz chicken tenderloins
• 3 tablespoons plain flour
• sea salt, to taste
• a sprinkle of freshly ground black pepper
• 3 tablespoons vegetable or olive oil
• 1 spring onion, finely chopped, for garnishing
• 2 teaspoons sesame seeds

METHOD

1. Toast sesame seeds in a small saucepan over low heat for a minute or so to release their flavour.  Remove from heat and set aside.
2. In a bowl, combine garlic, honey, sweet chilli sauce, rice vinegar and water.  
3. In a dish, season flour with salt, pepper.  Coat tenderloins lightly in flour and shake off any excess.
4. Heat oil in a large frying pan over medium heat until hot.  Fry the tenderloins, in 2 batches, for 2-3 minutes each side until golden and cooked through.  Remove from pan and set aside.
5. In the same pan, add the sauce mixture and stir over medium low heat for 1-2 minutes until it reduces and thickens.
6. Return tenderloins to the pan.  Move them around to coat in the sauce.
7. Garnish with spring onions and sesame seeds.  Serve warm with steamed rice and vegetables.