Honey Butter Chicken Tenderloin

Name: Honey Butter Chicken Tenderloin
Total time: 20 min
Yield: 200 g
Ingredients: Cheongyang Chili Pepper 10 g; IFF Chicken Tenderloin (Frozen) 140 g; TrueSweet Allulose 20 g; Oligosaccharide Syrup 5 g; Minced Garlic 5 teaspoon; Dark Soy Sauce 20 ml

Cook 20 min Difficulty EASY 172 kcal

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Ingredients

Main ingredients

Cheongyang Chili Pepper 10 g
IFF Chicken Tenderloin (Frozen) 140 g

Seasonings/Sauce

TrueSweet Allulose 20 g
Oligosaccharide Syrup 5 g
Minced Garlic 5 teaspoon
Dark Soy Sauce 20 ml

Nutrition summary

Carbohydrates 22.56 g 39%

Protein 31.61 g 55%

Fat 1.36 g 5%

Serving size 200g

Cooking steps

1

Cut the chicken tenderloins into bite-sized pieces and season with salt and pepper.
2

Heat cooking oil in a preheated pan and cook the chicken tenderloins until golden brown.
3

When the chicken is almost cooked, add butter and let it melt.
4

Add honey and toss well to coat evenly.
5

Garnish with parsley flakes at the end.

Honey Butter Chicken Tenderloin

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