Chicken tender is one of my favorite dishes and I love it in a lot of ways.
Chicken is a classic of Thai cooking, and the best thing about it is that the sauce is creamy and tangy.
I love the fact that you can use chicken in a whole lot of dishes and that it doesn’t need to be cooked for too long.
However, when it comes to the cheese, I’m a little less enamored.
I do think that the chicken can be a little bland, so I usually avoid it and use other types of meat, such as beef or pork.
I’m not saying that I’m against making chicken tender without cheese, but I do like to make sure that the cheese is flavorful enough.
It is also possible to make chicken tender using the broth instead of the stock, but that’s a completely different process.
For the chicken tender, I’ve used a blend of chicken stock, vegetable stock, and soy sauce.
I don’t really like the soy sauce, but it’s the only way to go.
Chicken tender with soy sauce: Ingredients 1 large chicken breast, cut into thin strips 2 teaspoons of salt 1 tablespoon of garlic powder 1/4 cup of brown sugar 1 tablespoon chicken broth 1 cup of white rice noodles (if you don’t have any, use chicken broth) 2 cups of rice noodles Directions In a large skillet, heat up the oil over medium-high heat.
Once the oil starts to shimmer, add the chicken breasts and sauté them in the oil for about five minutes, or until the chicken is very tender.
Add the garlic powder, ginger, and pepper and saute for a few minutes.
Meanwhile, add all the remaining ingredients and stir until everything is blended.
Add some more broth if needed and stir to combine.
Add in the rice noodles and stir.
Cover the skillet and cook for 30 minutes, until the noodles are cooked through and the chicken and sauce are cooked to your liking.
Serve the chicken with the rice and serve with a side of rice.
Notes The recipe below is adapted from this recipe, but if you make it, please let us know by commenting below!
This chicken tender is perfect as a side dish to rice, or you can serve it on its own. 3.2.2925