I'm still counting down to the Super Bowl here at Curry and Comfort. This recipe is definitely going on my game day party table. Now tomorrow I will share a big round up that has loads of recipes from this week as well as some from previous years so you will have lots of ideas to pick from before the big day.
Like I said before, I'm not excited about watching the game... it's all about the game day food for me. My kids also really just enjoy the food so this recipe is for my daughter and me today. She loves hot sauce... yes.. you heard me right. She can add a few dashes of hot sauce on loads of stuff. She also is not crazy about the bones and skin on chicken wings. So this is a boneless and skinless way for her to enjoy them.
These little beauties are also near and dear to my heart because they are not battered or breaded. They are nice and low-carb so I can also enjoy them (a lot of them)!
They are pretty quick to make and I serve them with some crispy celery sticks, your choice of ranch or blue cheese dipping sauce and a lot of toothpicks so people can grab and go.
Ingredients:
2lbs boneless and skinless chicken tenders
salt and black pepper to taste
1/2 tsp garlic powder
1 celery stalk sliced
1 jalapeno pepper sliced
red chili flakes to taste (optional)
1/3 cup hot sauce (I used Frank's brand Hot Sauce)
Directions:
Cut chicken tenders into large bite size chunks. Marinate for 30 minutes on the counter (to take the chill off before cooking) with salt, black pepper and garlic powder. Heat up 2-3 Tbs canola oil in a large nonstick skillet and then add chicken.
Once chicken is browned, add sliced celery and jalapeno pepper. Saute for a minute and add 1/3 cup hot sauce and some red chili flakes. Cook for about 15 minutes stirring occasional until all the juice and hot sauce get absorbed by the chicken.
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