Boiling chicken is among the cleanest ways of preparation. In this version, chicken tenders is boiled in a sumptuous slurry of coconut milk that is reduced and developed to perfection.
1lb. Chicken Tenders 1 14.5 oz. can Coconut Milk 1 C Chicken Broth 2 Tbsp Oil 2 Tbsp Honey
2 Tbsp Fish Sauce
1 Onion, thinly sliced 3-4 Garlic Cloves, thinly sliced 2-3 Pickled Peppers, red and yellow Cilantro, finely chopped Salt and Pepper to taste
In a pot, heat the oil and sauté the sliced onion until wilted. Add the garlic and peppers and sauté until fragrant.
Pour in the liquids; the coconut milk and broth. Add the honey, fish sauce, salt and pepper to taste. Bring the mixture to a boil. After two to three minutes, bring the boil to a simmer. This is a great time to taste and adjust if needed. Place the chicken tenders in the simmering sauce and boil until cooked throughout; about ten minutes.
Once cooked, remove the chicken from the sauce. With two forks, shred the chicken thoroughly. Simmer the sauce for an additional ten to twelve minutes to allow it to reduce. Add the shredded chicken and cilantro, tossing to incorporate. Serve immediately and enjoy.
