Sesame Chicken Tenders and Coconut Rice

Chicken tenders make a great weeknight meal that you can have on the table in around 30 minutes. The combination of sesame seeds and oil with coconut milk is perfectly complimentary, and the addition of coconut rice makes a fantastic and quick complete meal.

Sesame Chicken Tenders and Coconut Rice

Serves 4

Chicken Tenders

500 g Chicken tenderloins 

1 Tbsp sesame oil

1 Tbsp low sodium soy sauce

1 Tbsp Sweet chili sauce

1 Tbsp Coconut milk
1/2 Cup Sesame Seeds

Coconut Rice

2 Cup rice (I used basmati)

2 Cup water

2 Cup coconut milk

1. Preheat the oven to 200ºC (390ºF). Mix the sesame oil, soy sauce, sweet chili sauce, and coconut milk together in a small bowl. Spread sesame seeds out on a plate.

2. Dip chicken tenderloins in the sauce, spread through the sesame seeds, place on a lined baking tray and bake for 20 minutes (until cooked through). Turning halfway through cooking. 

3. Place the rice, water, and coconut milk into a saucepan over a medium heat. Bring to a gentle boil. Reduce heat to a simmer and cover. Cook for about 20 minutes, until the liquid is absorbed.