Teriyaki Chicken Tenders with Sesame Spinach

The hubby is a fan of teriyaki.  I decided to surprise him with a teriyaki chicken dinner.

That lead to the time I was having lunch with a colleague at a sushi restaurant and we decided to order gomaae as an appetizer.  It was so delicious; I knew I had to give it a try at home.  I asked the waitress what the ingredients were and she rattled off a few ingredients. The recipe follows the teriyaki chicken tender recipe below.

Teriyaki Chicken Tenders

Serves 4

8 PP per serving

Ingredients

  • 1 pound boneless, skinless chicken tenders
  • 1 tablespoon sesame seeds, toasted for garnish

Marinade:

  • 8 ounces teriyaki sauce
  • 3 tablespoons sesame oil 
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 1 teaspoon Splenda Sugar blend

Directions

Mix all marinade ingredients together in a non-reactive container large enough to hold all of the chicken. Place chicken tenders in the marinade, cover, and refrigerate for at least 1 hour.

Preheat oven to 375

Place chicken tenders on a baking sheet. Place in oven and bake for about  30 minutes, or until fully cooked through. Sprinkle with sesame seeds before serving. I served mine with Japanese Sesame Spinach.

Japanese Sesame Spinach (Gomaae)

2 PP per serving

 Ingredients

  • 2 6-oz. bags baby spinach
  • 3 tablespoons toasted sesame seeds
  • ½ teaspoon Splenda sugar blend
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon water (more to taste)
  • 1/2 teaspoon pure sesame oil

Directions

Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Blanch the spinach for 30 seconds in the boiling water and transfer to the ice water with a slotted spoon. Drain and gently squeeze out water. Chop coarsely.

Make the dressing. If your sesame seeds have not been toasted, heat a dry skillet over medium heat and add the sesame seeds. Stir and shake the pan constantly, and as soon as the seeds turn golden and smell nutty, transfer to a mortar and pestle or to a spice mill. Allow to cool. Grind the seeds just until crushed.

Combine the soy sauce and sugar in a small bowl and stir until the sugar has dissolved. Add the water and rice wine, stir in the ground sesame seeds. Toss with the spinach and stir together until the dressing infuses the spinach. Divide into four small bunches and place in the middle of four small plates or bowls. Top with sesame seeds. Serve at room temperature.

Now it’s time for Friday night at the movies – Netflix – Now Playing Burlesque

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