Honey Garlic Chicken Weekday Stir Fry
A quick take on a classic stir fry preparation. This version uses pouched 90 second rice to remove that cooking step and allows for this dish to completed in less than 20 minutes! Can’t find stir fry medley? Grab whatever vegetables you’ve got in the fridge, slice them thin and toss them in!
INGREDIENTS
8-12 Sanderson Farms® CHICKEN TENDERLOINS
1 pack stir fry vegetable medley
2 tbsp sesame or canola oil
Salt and pepper to taste
HONEY GARLIC SAUCE
1/2 cup honey
1/4 soy sauce
1/4 cup hoisin BBQ sauce
1 tbsp minced garlic
1 tsp 5 spice powder
FOR ASSEMBLY
4 each - 90 second rice pouches - jasmine or brown rice
OPTIONAL
Finely chopped scallion
Chopped cilantro
Lime
Directions
1. Combine flour and seasonings in a Ziploc baggie. Shake to combine.
2. Add chicken tenders to the baggie and shake to fully coat the chicken with the seasoned flour.
3. Air fry the breaded tenders at 400F for 10-12 minutes or until >165F internal temperature as measured by a calibrated thermometer.
SPICY SLAW
1. Combine ranch dressing and sriracha hot sauce.
2. Add 1/2 cup of the spicy ranch sauce to the cabbage and mix well to combine.
FOR ASSEMBLY
3. Place an air fried tender into each hot dog bun.
4. Top each with sriracha ranch slaw.
5. Drizzle the additional spicy ranch sauce over the top of each.
6. Serve hot!
