chicken tenderloins, trimmed, cut in bite-sized pieces
sweet chilli sauce*
cooked brown rice, to serve
*NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.
I’ve covered the spare bedroom with my expansive scarf collection (for ease of choosing in the morning, of course) and smoke has begun billowing from the chimneys of some of our *ahem* softer neighbors
The rice is of the sticky variety and the coleslaw is green and red cabbage with grated carrot. The chicken tenderloins are coated in rice or corn flour dipped in beaten egg then crumbed in panko and glutenfree crumbs for Finn and of course 2-3 tablespoons of sesame seeds
This is one of those dishes that came together well and is great for using up leftover roast or deli chicken, or the few minutes it takes to defrost a couple of thighs or breasts won’t add much to the preparation time