Coriander Tenders w/ Sesame-Ginger Dip
Coriander Tenders w/ Sesame-Ginger Dip

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, coriander tenders w/ sesame-ginger dip. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Coriander Tenders w/ Sesame-Ginger Dip is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Coriander Tenders w/ Sesame-Ginger Dip is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have coriander tenders w/ sesame-ginger dip using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Coriander Tenders w/ Sesame-Ginger Dip:
  1. Get 8 chicken tenderloins
  2. Get 12 oz PBR beer
  3. Take 1/4 C soy sauce
  4. Get 1/4 C sesame oil
  5. Get 1 T sesame seeds
  6. Get 1 T rice vinegar
  7. Make ready 2 t grated fresh ginger
  8. Make ready 1 t lemon peel seasoning
  9. Make ready 1 clove garlic; creamed
  10. Make ready 1 t + 1/4 t onion powder
  11. Get 1/4 t ground white pepper
  12. Make ready 2 t ground coriander
  13. Prepare 1/4 t garlic powder
  14. Prepare as needed kosher salt
  15. Prepare as needed canola oil
Steps to make Coriander Tenders w/ Sesame-Ginger Dip:
  1. Cut the white rubber-like tendon off the tenderloins. (This will otherwise ruin the texture)
  2. Marinate the tenderloins in the beer for 2-4 hours.
  3. Preheat oven to 400º
  4. Combine soy sauce, sesame oil, vinegar, sesame seeds, ginger, 1 t onion powder, lemon peel seasoning, white pepper, and garlic in a small mixing bowl. Whisk together. (Even better when done the night before!)
  5. Drain tenderloins and discard marinade. Pat dry with paper towels.
  6. Drizzle tenderloins with enough oil to coat.
  7. Season with 1/4 t onion powder, garlic powder, coriander, and salt.
  8. Lay tenders on a baking tray lined with parchment paper.
  9. Cook for approximately 12 minutes, or until thermometer reaches 165°.
  10. Variations; Lime, lemon, orange, vegetable oil, peanut oil, onions, shallots, habanero, cilantro, scallions, chives, leeks, ponzu, hoisin, tamari, mirin, honey, szechuan peppercorn, black pepper, star anise, white wine vinegar, sake, lemongrass, celery seed, cayenne, crushed pepper flakes, serrano, pineapple, peanuts, coconut, cashews, fresno chiles, basil, ground mustard, tamarind

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