Baked Sesame Chicken Tenders with Ginger Rice & BBQ Mayo
- 1 Tbsp ginger minced
- 2 garlic cloves minced
- 2 tsp sesame oil
- 1½ cups jasmine rice
- 2¼ cups boiling water
- 600 g free range chicken breasts sliced 2cm
- 2 Tbsp plain flour
- ½ tsp salt
- 1 egg
- 2 cups breadcrumbs
- 20 g black sesame seeds
- 1 drizzle oil
- 2 baby bok choy thinly sliced
- 350 g slaw
- 4 Tbsp yoghurt
- 3 Tbsp vegan mayonnaise
- 1 Tbsp BBQ sauce
- Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a full kettle to the boil.
- Prep ginger and garlic. Heat sesame oil in a medium pot with a lid on medium-high heat. Cook ginger and garlic for about 1 minute, until fragrant. Add rice and boiling water measure. Bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes (make sure it's still simmering). Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. Once rice is cooked, fluff up with a fork.
- Pat chicken dry and slice into 2cm strips. Place in a large bowl along with flour and salt and mix to coat well. Add egg to same bowl. Split the yolk and toss to coat chicken. Place breadcrumbs, sesame seeds and oil in another large bowl and mix well. Place handfuls of chicken into the crumbs and turn to coat each piece well.
- Spread chicken out in a single layer on 1-2 lined oven trays, ensuring pieces are not touching (or they will steam instead of crisp!). Bake chicken on upper oven rack for 10-12 minutes, until cooked through and golden brown. Season to taste with salt.
- Prep bok choy. Combine in large bowl with slaw and yoghurt. Season to taste with salt and pepper.
- In a small bowl, mix mayonnaise with BBQ sauce.
- Serve rice topped with chicken and slaw on the side. Drizzle with BBQ mayo.
Meet the Chef
A passion for food has always been a common thread throughout her life, so being surrounded by people who love food as much as she does and eating delicious food all day is a dream role for Ella ‘Katsu’. Before joining My Food Bag, Ella competed on Masterchef NZ (at just 19 years old!), studied business and food science, and worked in some of NZ’s top restaurants and in the FMCG industry in Auckland and London. Fresh, Asian flavours – especially lime and coriander – are her favourite. And her guilty pleasure? Sushi!