Baked Chicken Tenders with Zesty Stir Fry

Another easy dish...Enjoy.


Veggies:

First, prep all veggies and set aside. I used a handful baby carrots, slice on an angle, celery, sliced on an angle, snow peas, broccoli, sliced shallot, garlic, ginger and green onion.

Sauce for the veggies:

Second, prep the sauce. in a small bowl, mix together 1 cup water with 1/4 cup soy sauce, a spunk of hot sauce, a tsp red chili flakes, salt pepper and 1.5 tsps corn starch, and a tsp brown sugar then whisk.

Set aside, until there are about 10minutes left on the rice and chicken. Then heat pot with sesame oil, canola oil and add garlic, shallot and ginger. Next add carrots and snow peas, sauté for about a minute and add celery and broccoli and a handful of corn niblets, followed by your sauce. Once the sauce bubbles and thickens, you're done! You want crunchy veg!

Rice idea:

For the rice, cook plain white rice according to your package instructions. In the water, add one kefir lime leaf, and a few tsps chicken stock powder, oil, salt and pepper.

Chicken:

For the chicken. Preheat oven to 400. Cut one large chicken breast into strips. Place in a bowl of beaten egg and olive oil, salt and pepper.

Prep a plate with a few handfuls Panko breadcrumbs, flour, garlic powder and black and white sesame seeds.

When oven is heated, coat the strips with the crumb mix and set on a baking tray. Bake for about 25 minutes, flipping half way. Serve with plum sauce.

Moolicious, in no time at all!