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+ servings
Marinated Chicken Tenderloin
Prep Time
5 mins
Cook Time
5 mins
Tenderising & cooling time
15 mins
Total Time
25 mins
 

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.

Recipe Type: Appetiser, Side
Cuisine: Japanese
Keyword: chicken tenderloin, marinated chicken
Serves: 4 as a side
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 4-5 chicken tenderloins (note 1)
  • ½ tbsp salt
  • ½ tbsp sugar
Marinade
  • 120ml / 4.1oz water
  • 60ml / 4 tbsp vegetable oil (note 2)
  • ¾ tsp chicken or vegetable stock/bouillon powder (or crumble stock/bouillon cube)
  • A pinch of pepper
Instructions
  1. 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.

  2. Rub sugar into the chicken tenderloin pieces, then rub in the salt. Leave them for 10 minutes.

  3. Pat dry the chicken to remove moisture and place them in a small saucepan/frying pan which can snuggly fit the tenderloins without overlapping (note 3).
  4. 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.

  5. When the colour of the bottom and sides of the chicken pieces change to whitish colour, turn them over and cook for 15 seconds or so. Remove the scum as it comes up.
  6. Turn the heat off and leave it on the cooktop with a lid on (note 4).
  7. When it cools down, transfer the chicken and the liquid to an airtight container. Store in the fridge (note 5).
  8. 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.

Recipe Notes

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%