STICKY ASIAN CHICKEN TENDERS WITH KALE RICE

These grilled chicken tenders are marinated in a sticky Asian sauce and cooked until gooey. Served with kale infused rice for a delicious weeknight dinner.

30 Minutes. Sticky, nutritious and delicious!

Serves 2

Ingredients

400g Australian free range chicken tenders
2 tablespoon Honey
2 tablespoon soy sauce
2 teaspoon 5 spice powder
1 tablespoon grated ginger 
3 stems Kale
3 Garlic cloves
1 cup Long grain rice

Cook rice
Using absorption method, cook rice. Place the rice in saucepan with 2 cups of cold water. Bring to the boil until water has completely absorbed. Cover pot with lid, remove from heat and set aside minimum 15 minutes. Fluff with fork.

Prepare & cook veg
Remove stem of kale and discard. Finely chop the leaves. Crush the garlic. Bring a fry pan to medium to high heat with a drizzle of olive oil. Sauté the garlic and kale for 3 – 4 minutes then remove from heat. Once the rice is cooked add the cooked kale and combine well. Cover and set aside.

Prepare & cook chicken
To make the sauce, combine honey, soy sauce, ginger and 5 spice.
Combine chicken with a drizzle of olive oil, salt and pepper. Bring the same fry pan to medium to high heat with a drizzle of olive oil. Cook chicken for 2 minutes each side then reduce heat. Pour over sauce, turning to coat. Allow to simmer for 2 – 3 minutes until sticky. Remove from heat.

To serve
Spoon rice into bowls and top with chicken and any remaining pan juices.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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September 27, 2017 by Timothy Ryder
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