One of the phrases I hate most in life is “winner, winner, chicken dinner”. Okay, so maybe hate is too strong a word here, let’s just say I actively dislike this phrase. I don’t know where this phrase comes from, I only know that I cringe each time I hear it. But, it does come to mind as I sit here trying to come up with the words to tell you about my go-to weeknight chicken dinner. It’s a winner because it’s fast, easy, and everyone likes it.
This dish comes together quickly and is adaptable. For example, if you don’t have fresh ginger, use ground ginger from the spice rack. If you’re out of garlic, leave it out. You can use rice wine vinegar OR lime juice, your choice. Marinade the chicken for as much time as you have. I like chicken tenders for this dish because they cook up fast.
I usually serve this with Coconut Lime rice, and I’ll use the lime juice rather than the rice wine vinegar since I’m already zesting and juicing limes.
- ¼ cup low-sodium soy sauce
- 1 Tbsp. rice wine vinegar OR fresh lime juice
- ½ teaspoon sesame oil (I usually leave this out if I use lime juice)
- 1 garlic clove, minced, about 1 teaspoon
- 1 tsp fresh grated ginger
- 1 squeeze of honey (about 1 teaspoon)
- 1 package (about 1 pound) boneless skinless chicken tenders
- Coconut oil, olive oil or your favorite oil
- 1-2 chopped scallions for garnish (optional)
- Mix of all the marinade ingredients in a medium sized bowl – soy sauce, vinegar or lime juice, sesame oil if using, garlic, ginger and honey.
- Add the chicken tenders and toss to coat. Marinade for about ½ hour if you can, but this will still turn out tasty even if it’s just 10 minutes.
- Heat a large non-stick frying pan over medium-high heat and add oil.
- Once hot, add the chicken tenders, trying not to add to much additional liquid. As the chicken cooks, the liquid will cook away which is what will leave you with a nice glaze. But if you have too much liquid, you'll just be steaming the chicken.
- Cook about 3-4 minutes on each side until just cooked through and lightly browned. If needed, you can squeeze in some additional lime juice and toss the tenders over a few times to both sides are coated with the glaze.
- Remove from heat, sprinkle with chopped scallions and serve.