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