Delicious Honey-Glazed Jalapeño Chicken Tenders
Looking for a dish that combines a sweet and spicy kick with the tender goodness of chicken? These Honey-Glazed Jalapeño Chicken Tenders are perfect for a meal that’s not only flavorful but also quick and easy to prepare. The sweetness of honey balances out the spiciness of jalapeños, creating an irresistible glaze that will leave your taste buds singing.
Ingredients:
– 1 lb boneless, skinless chicken tenders
– 2 fresh jalapeños, finely chopped
– 1/2 cup honey
– 2 tablespoons soy sauce
– 1 tablespoon apple cider vinegar
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
– Fresh cilantro, chopped (optional, for garnish)
Instructions:
1. **Prepare the Chicken**: Season the chicken tenders with salt, pepper, garlic powder, onion powder, and smoked paprika. Make sure the chicken is well-coated with the seasoning.
2. **Cook the Chicken**: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken tenders to the skillet. Cook for about 5-7 minutes on each side or until they are fully cooked and golden brown. Remove the chicken from the skillet and set aside.
3. **Prepare the Glaze**: In the same skillet, add the finely chopped jalapeños. Sauté for about 1-2 minutes until they are slightly softened. Add the honey, soy sauce, and apple cider vinegar, stirring well to combine.
4. **Glaze the Chicken**: Return the cooked chicken tenders to the skillet with the glaze. Cook for an additional 3-4 minutes, occasionally turning the chicken to ensure it is evenly coated with the glaze and heated through.
5. **Serve**: Once the chicken is well-glazed and has absorbed the flavors, transfer it to a serving plate. Garnish with freshly chopped cilantro if desired.
This Honey-Glazed Jalapeño Chicken Tenders recipe is sure to become a favorite in your household. Serve it with a side of rice, vegetables, or a fresh salad for a complete meal that’s as delightful as it is delectable.
The source of the article is from the blog maestropasta.cz