Spiced Chicken Tenders
Per ServingSpiced Chicken Tenders |
||
|---|---|---|
| Makes: 4 servings | ||
| Serving Size: 1 cup | ||
| Calories | 160 | |
| Fat | 6 | g |
| Saturated Fat | 0.9 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 8 | g |
| Fiber | 2 | g |
| Sugars | 4 | g |
| Cholesterol | 50 | mg |
| Sodium | 170 | mg |
| Potassium | 330 | mg |
| Protein | 19 | g |
| Phosphorus | 155 | mg |
| Choices: Vegetable 2, Lean Meat 2, Fat 0.5 | ||
- Makes: 4 servings
- Serving Size: 1 cup
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
Ingredients
| 1 | tsp. | sugar |
| 1 | tsp. | sweet paprika |
| 1/2 | tsp. | mild chili powder |
| 1/4 | tsp. | tsp. kosher salt |
| 1/4 | tsp. | freshly ground black pepper |
| 3/4 | lb. | chicken tenders |
| 1 | Tbsp. | canola oil |
| 1/2 | cup | sliced red onion |
| 2 | garlic cloves, finely minced | |
| 1 | small red pepper, cored, seeded, and thinly sliced into strips | |
| 1 | small yellow pepper, cored, seeded, and thinly sliced into strips | |
| 1 | small green pepper, cored, seeded, and thinly sliced into strips | |
| Dash hot sauce |
Directions
- In a medium bowl, combine the sugar, paprika, chili powder, salt, and black pepper. Add the chicken tenders and toss to coat. Refrigerate, covered, for 15 minutes.
- In a large skillet or wok, heat the oil over medium-high heat. Add the chicken tenders and sauté for 5 minutes, until cooked through. Remove the tenders from the pan; set aside. Reduce the heat to medium, add the onion to the pan, and sauté for 3 to 5 minutes until the onion is soft. Add the garlic and sauté for 1 minute. Add the peppers and sauté for 4 to 5 minutes, until the peppers are soft.
- Return the cooked chicken tenders and any accumulated juices to the pan, and heat for 1 minute. Add a dash—or more—of hot sauce to taste.
