Marinated Chicken Tenderloin is not a traditional Japanese dish and the flavour does nt come from typical Japanese ingredients either. But it is not oily, and the flavouring is light, which makes it a Japanese-style dish.
The chicken tenderloin is very juicy and tasty. You can have it by itself as a nibble, in your sandwiches or added to your salad.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Remove the white stringy tendon from each chicken tenderloin. Refer to the section, HOW TO REMOVE THE TENDON FROM A CHICKEN TENDERLOIN in the post.
Rub sugar into the chicken tenderloin pieces, then rub in the salt. Leave them for 10 minutes.
Mix the Marinade ingredients in a jar/bowl and pour it into the pan. If the liquid does not cover the chicken, add oil so that the chicken is submerged in the liquid. Bring it to a boil.
To serve, slice into bite size pieces to nibble (this is my favourite), or slice thinly, diagonally to use like a ham on sandwiches/salads.
1. I used 4 tenderloins that weighed about 300g / 0.7lb.
2. You can use olive oil if you prefer, although the olive flavour might stand out when marinated.
3. I used a 18cm / 7” saucepan with a lid.
4. There is no need to cook the chicken pieces through as the chicken will continue to cook with the residual heat.
5. The chicken pieces are the softest before putting in the fridge. They keep about 5 days in the fridge.
6. Nutrition per serving. It is assumed that 10% of the marinade is absorbed into the chicken.
serving: 84g calories: 110kcal fat: 3.5g (5%) saturated fat: 0.6g (3%) trans fat: 0.0g polyunsaturated fat: 1.2g monounsaturated fat: 0.9g cholesterol: 56mg (19%) sodium: 907mg (38%) potassium: 253mg (7%) carbohydrates: 1.6g (1%) dietary fibre: 0g (0%) sugar: 1.6g protein: 17g vitamin a: 1% vitamin c: 0% calcium: 0.4% iron: 1.7%