35 Delightful Asian Chicken Tenderloin Culinary Creations

Unlock a world of flavor with these 35 Asian-inspired chicken tenderloin recipes! Perfect for busy weeknights, these dishes bring the vibrant tastes of Asia right to your kitchen—from sweet and sticky glazes to zesty stir-fries. Whether you’re craving comfort food or something new, you’ll find plenty of quick, delicious ideas to spice up your dinner routine. Dive in and discover your next family favorite!

Teriyaki Glazed Chicken Tenderloins

Remember that feeling when you want something delicious but don’t have hours to spend in the kitchen? These teriyaki glazed chicken tenderloins are your weeknight superhero, ready in under 30 minutes and packed with that sweet-savory flavor we all crave.

Ingredients

• About 1 pound of chicken tenderloins
• A good splash of soy sauce (roughly ¼ cup)
• A couple of tablespoons of honey
• 1 tablespoon of minced garlic
• A teaspoon of grated fresh ginger
• A tablespoon of cornstarch
• 2 tablespoons of water
• A tablespoon of vegetable oil

Instructions

1. Pat your chicken tenderloins completely dry with paper towels—this helps them get that beautiful sear instead of steaming.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers when you tilt the pan.
3. Arrange chicken tenderloins in a single layer in the hot skillet, making sure they aren’t touching so they brown evenly.
4. Cook chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
5. Transfer cooked chicken to a clean plate while you make the sauce.
6. Reduce skillet heat to medium and add ¼ cup soy sauce, 2 tablespoons honey, 1 tablespoon minced garlic, and 1 teaspoon grated ginger.
7. Whisk the sauce constantly for 1 minute until it bubbles gently and becomes fragrant.
8. Mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl until completely smooth with no lumps.
9. Slowly pour the cornstarch mixture into the simmering sauce while whisking continuously to prevent clumps.
10. Cook the sauce for 1-2 more minutes until it thickens enough to coat the back of a spoon.
11. Return the chicken to the skillet and toss gently until each piece is evenly coated with the glossy teriyaki glaze.

Nothing beats that sticky-sweet glaze clinging to perfectly cooked chicken. The tenderloins stay incredibly juicy inside while the caramelized exterior gives just the right amount of texture. Try serving them over fluffy rice with some steamed broccoli for a complete meal, or slice them up for amazing lettuce wraps the next day.

Sesame Ginger Chicken Tenderloin Stir-Fry

Ugh, you know those nights when you want something delicious but don’t want to spend hours in the kitchen? This sesame ginger chicken tenderloin stir-fry is your answer—it comes together in minutes but tastes like you put in way more effort. Perfect for busy weeknights when takeout is tempting but homemade feels better.

Ingredients

– 1 pound of chicken tenderloins
– 2 tablespoons of vegetable oil
– 3 cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– 1 red bell pepper, sliced thin
– A big handful of snap peas
– 3 tablespoons of soy sauce
– 1 tablespoon of rice vinegar
– A good drizzle of honey
– 1 teaspoon of sesame oil
– A sprinkle of sesame seeds
– A couple of green onions, chopped

Instructions

1. Cut your chicken tenderloins into 1-inch pieces and pat them completely dry with paper towels—this helps them get that nice sear instead of steaming.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
3. Add the chicken pieces in a single layer and cook without moving them for 4 minutes to develop a golden-brown crust.
4. Flip the chicken and cook for another 3 minutes until cooked through, then transfer to a clean plate.
5. Add the remaining 1 tablespoon of oil to the same skillet and toss in the minced garlic and grated ginger, stirring for just 30 seconds until fragrant—be careful not to burn it!
6. Throw in the sliced red bell pepper and snap peas, stir-frying for 3 minutes until they’re bright in color but still crisp-tender.
7. Pour in the soy sauce, rice vinegar, honey, and sesame oil, stirring to combine and letting it bubble for 1 minute to thicken slightly.
8. Return the cooked chicken to the skillet and toss everything together until well coated and heated through, about 1 more minute.
9. Sprinkle with sesame seeds and chopped green onions right before serving.

Perfectly tender chicken with that addictive sweet-salty glaze, this stir-fry has just the right crunch from the veggies. I love serving it over fluffy jasmine rice to soak up every last drop of sauce, or you can wrap it in lettuce cups for a lighter meal that still feels totally satisfying.

Spicy Korean Gochujang Chicken Tenders

Brace yourself for some serious flavor—these spicy Korean gochujang chicken tenders are about to become your new weeknight obsession. They’re crispy, sticky, and packed with just the right amount of heat to keep things interesting without setting your mouth on fire. Perfect for when you’re craving something exciting but don’t want to spend hours in the kitchen.

Ingredients

– 1 pound of chicken tenders
– 1/4 cup of gochujang paste
– 2 tablespoons of soy sauce
– 1 tablespoon of honey
– 1 tablespoon of rice vinegar
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– 1/2 cup of cornstarch
– 2 tablespoons of vegetable oil
– A splash of sesame oil
– A couple of green onions, sliced
– A sprinkle of sesame seeds

Instructions

1. Pat the chicken tenders completely dry with paper towels—this helps the coating stick better and ensures maximum crispiness.
2. Whisk together the gochujang paste, soy sauce, honey, rice vinegar, minced garlic, and grated ginger in a medium bowl until smooth.
3. Place the cornstarch in a shallow dish and dredge each chicken tender until evenly coated on all sides.
4. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
5. Carefully add the coated chicken tenders to the hot skillet in a single layer, making sure not to crowd the pan.
6. Cook for 4–5 minutes per side until the exterior is golden brown and crispy, and the internal temperature reaches 165°F.
7. Pour the prepared gochujang sauce into the skillet and toss the chicken tenders to coat evenly.
8. Drizzle with a splash of sesame oil and toss once more to combine.
9. Transfer the chicken to a serving plate and immediately top with sliced green onions and a sprinkle of sesame seeds.

Get ready for that perfect combo of crispy coating and sticky, savory-spicy sauce that clings to every bite. Serve them over steamed rice with quick-pickled cucumbers on the side, or chop them up for a next-level salad topping that beats boring grilled chicken any day.

Honey Soy Garlic Chicken Tenderloins

Busy weeknights call for something quick and delicious, right? You know that feeling when you want a satisfying meal without spending hours in the kitchen. These honey soy garlic chicken tenderloins are about to become your new go-to—they’re juicy, flavorful, and ready in no time.

Ingredients

• About 1 pound of chicken tenderloins
• A good glug of soy sauce (around ¼ cup)
• A couple of tablespoons of honey
• 3–4 garlic cloves, minced
• A splash of olive oil (about 1 tablespoon)
• A pinch of black pepper

Instructions

1. Pat the chicken tenderloins dry with paper towels to help them brown nicely.
2. In a medium bowl, whisk together the soy sauce, honey, minced garlic, olive oil, and black pepper until well combined.
3. Add the chicken tenderloins to the bowl and toss to coat them evenly in the marinade.
4. Let the chicken marinate for at least 15 minutes at room temperature—this helps the flavors soak in without making the meat mushy.
5. Heat a large skillet over medium-high heat until a drop of water sizzles on contact.
6. Place the chicken tenderloins in the hot skillet in a single layer, reserving the extra marinade.
7. Cook for 4–5 minutes per side, or until the internal temperature reaches 165°F on a meat thermometer.
8. Pour the reserved marinade into the skillet and let it bubble for 1–2 minutes until it thickens slightly and coats the chicken.
9. Remove the skillet from the heat and let the chicken rest for 2–3 minutes before slicing—this keeps all those juices locked in.

Glazed and glossy, these tenderloins have a perfect balance of sweet and savory with a subtle garlic kick. The texture is wonderfully tender—great for slicing over rice or stuffing into warm tortillas with some crunchy slaw.

Szechuan Style Spicy Chicken Strips

Craving something with serious kick? These Szechuan-style spicy chicken strips are about to become your new go-to when you want dinner with bold flavor and just the right amount of heat. They come together fast and pack a punch that’ll wake up your taste buds.

Ingredients

• 1 pound of chicken breast, cut into strips
• 2 tablespoons of soy sauce
• 1 tablespoon of rice vinegar
• 1 teaspoon of sesame oil
• 2 cloves of garlic, minced
• 1 teaspoon of freshly grated ginger
• 1-2 teaspoons of Szechuan peppercorns, crushed
• 1-2 teaspoons of red pepper flakes (depending on your heat preference)
• 1 tablespoon of cornstarch
• 2 tablespoons of vegetable oil
• 2 scallions, sliced
• 1 teaspoon of sugar

Instructions

1. In a medium bowl, combine the chicken strips, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, crushed Szechuan peppercorns, red pepper flakes, and cornstarch.
2. Toss everything together until the chicken is evenly coated, then let it marinate for 15 minutes at room temperature. (Tip: Letting it sit helps the flavors sink in and makes the chicken extra tender.)
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the marinated chicken strips to the hot skillet in a single layer, making sure they aren’t crowded.
5. Cook the chicken for 4-5 minutes without moving it to get a good sear on one side.
6. Flip each strip and cook for another 3-4 minutes until the chicken is cooked through and no longer pink inside. (Tip: Use a meat thermometer to check for 165°F if you’re unsure—it’s foolproof!)
7. Sprinkle the sugar over the chicken and toss to coat, which helps balance the spice with a touch of sweetness.
8. Remove the skillet from the heat and stir in the sliced scallions.
9. Let the chicken rest for 2 minutes before serving to allow the juices to redistribute. (Tip: Resting keeps the strips juicy instead of drying out.)

And just like that, you’ve got tender, spicy chicken with that signature Szechuan tingle. Amazingly crispy on the outside yet still juicy inside, these strips are fantastic over rice or tucked into lettuce wraps for a lighter meal.

Lemongrass and Coconut Chicken Tenders

Remember those nights when you want something flavorful but don’t want to spend hours in the kitchen? These lemongrass and coconut chicken tenders are your new go-to. They come together quickly but taste like you put way more effort in.

Ingredients

– About 1 pound of chicken tenders
– 2 stalks of fresh lemongrass
– 1 can (13.5 oz) of coconut milk
– 2 cloves of garlic
– A thumb-sized piece of fresh ginger
– 2 tablespoons of soy sauce
– 1 tablespoon of brown sugar
– A good splash of vegetable oil
– A pinch of salt

Instructions

1. Finely chop the lemongrass, garlic, and ginger until they’re almost a paste.
2. In a medium bowl, combine the coconut milk, soy sauce, brown sugar, and your chopped aromatics.
3. Add the chicken tenders to the marinade, making sure each piece is fully coated.
4. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes (tip: marinating overnight makes the flavor even more incredible).
5. Heat a large skillet over medium-high heat and add your splash of vegetable oil.
6. Once the oil is shimmering, carefully place the chicken tenders in the skillet in a single layer.
7. Cook the tenders for 5-6 minutes without moving them to get a nice golden-brown sear.
8. Flip each tender and cook for another 5-6 minutes until they reach an internal temperature of 165°F (tip: use a meat thermometer for perfect doneness every time).
9. If you have extra marinade, pour it into the skillet and let it bubble for 1-2 minutes until slightly thickened (tip: this creates an amazing sauce to drizzle over everything).
10. Remove from heat and let the chicken rest for 3 minutes before serving.

Zesty and tender with the most incredible aromatic sauce, these chicken tenders are weeknight magic. The coconut milk creates this creamy, slightly sweet coating that pairs perfectly with the bright lemongrass. Try serving them over jasmine rice and using that reduced marinade as a sauce—you’ll want to put it on everything.

Thai Basil Chicken Tenderloin Skewers

Zesty and full of flavor, these Thai basil chicken skewers are perfect for your next backyard gathering. You’ll love how the aromatic basil pairs with the tender chicken. They come together quickly and always impress your guests.

Ingredients

– 1 pound of chicken tenderloins
– A big handful of fresh Thai basil leaves
– 3 cloves of garlic, minced
– 2 tablespoons of soy sauce
– 1 tablespoon of fish sauce
– A splash of vegetable oil
– A pinch of red pepper flakes
– 1 tablespoon of brown sugar
– Wooden skewers, soaked in water for 30 minutes

Instructions

1. Soak 8-10 wooden skewers in water for at least 30 minutes to prevent burning.
2. In a medium bowl, combine 3 minced garlic cloves, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and a pinch of red pepper flakes.
3. Add 1 pound of chicken tenderloins to the marinade, tossing to coat evenly.
4. Cover the bowl and refrigerate for 20 minutes to let the flavors penetrate.
5. Thread the marinated chicken tenderloins onto the soaked skewers, about 2-3 pieces per skewer.
6. Preheat your grill or grill pan to medium-high heat (about 400°F).
7. Brush the grill grates lightly with a splash of vegetable oil to prevent sticking.
8. Place the skewers on the hot grill and cook for 4-5 minutes per side until chicken reaches 165°F internally and has nice grill marks.
9. During the last minute of cooking, sprinkle a big handful of fresh Thai basil leaves over the skewers to wilt slightly and release their fragrance.
10. Remove skewers from the grill and let them rest for 2-3 minutes before serving. What makes these skewers truly special is the contrast between the juicy, savory chicken and the bright, peppery basil. They’re fantastic served over jasmine rice or tucked into lettuce wraps for a fresh twist.

Sweet Chili Lime Glazed Chicken Tenderloins

Craving something that’s both sweet and tangy with just the right kick? You’ve got to try these sweet chili lime glazed chicken tenderloins—they come together in no time and deliver that perfect balance of flavors you love. Seriously, this might become your new weeknight favorite.

Ingredients

• About 1 pound of chicken tenderloins
• A good ½ cup of sweet chili sauce
• Juice from 2 fresh limes
• A couple of minced garlic cloves
• A splash of soy sauce (around 1 tablespoon)
• A drizzle of olive oil (about 1 tablespoon)
• A pinch of salt and black pepper

Instructions

1. Pat the chicken tenderloins dry with paper towels to help them brown nicely.
2. Season both sides of the chicken with a pinch of salt and black pepper.
3. Heat a drizzle of olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the chicken in the skillet in a single layer, cooking for 4–5 minutes until golden brown on one side.
5. Flip the chicken and cook for another 4–5 minutes until fully cooked through (internal temperature should reach 165°F).
6. Remove the chicken from the skillet and set it aside on a plate.
7. Reduce the heat to medium and add the minced garlic to the skillet, sautéing for 30 seconds until fragrant.
8. Pour in the sweet chili sauce, lime juice, and soy sauce, stirring to combine and scrape up any browned bits from the pan.
9. Let the sauce simmer for 2–3 minutes until it thickens slightly and coats the back of a spoon.
10. Return the chicken to the skillet, tossing to coat each piece evenly in the glaze.
11. Cook for another minute, turning the chicken once, until it’s well-glazed and heated through.

But the best part is that sticky-sweet glaze clinging to every tender bite, with the lime cutting through for a fresh finish. Serve these over a bed of rice to soak up the extra sauce, or chop them up for a killer salad topping—either way, they’re totally addictive.

Hoisin Marinated Chicken Tenderloin Wraps

You know those days when you want something delicious but don’t want to spend hours in the kitchen? Yeah, these hoisin marinated chicken tenderloin wraps are perfect for exactly that. They come together in no time and deliver that sweet-savory flavor you crave.

Ingredients

– About 1 pound of chicken tenderloins
– A generous ¼ cup of hoisin sauce
– A couple of tablespoons of soy sauce
– A tablespoon of rice vinegar
– A teaspoon of minced garlic
– A splash of sesame oil
– 6-8 medium flour tortillas
– A couple of cups of shredded lettuce
– A thinly sliced cucumber
– Some chopped green onions for garnish

Instructions

1. Whisk together the hoisin sauce, soy sauce, rice vinegar, minced garlic, and sesame oil in a medium bowl until fully combined.
2. Place the chicken tenderloins in the marinade, turning to coat each piece completely.
3. Cover the bowl and refrigerate for at least 30 minutes—this marinating time really lets the flavors penetrate the chicken.
4. Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles immediately.
5. Remove the chicken from the marinade, letting excess drip off, and place in the hot skillet.
6. Cook the chicken for 4-5 minutes per side until the internal temperature reaches 165°F and the exterior has nice caramelized spots.
7. Transfer the cooked chicken to a cutting board and let it rest for 3 minutes—this keeps the juices inside when you slice it.
8. While the chicken rests, warm the tortillas in a dry skillet for about 30 seconds per side until pliable.
9. Slice the rested chicken diagonally into ½-inch strips against the grain for the most tender bites.
10. Arrange the warm tortillas on plates and top each with shredded lettuce, sliced cucumber, and the sliced chicken.
11. Drizzle any remaining marinade that was heated during cooking over the chicken, and sprinkle with chopped green onions.
12. Fold the bottom of each tortilla up over the filling, then fold in the sides and roll tightly to form wraps.

But what really makes these wraps special is how the tender, slightly charred chicken contrasts with the cool, crisp vegetables. The sweet-salty hoisin marinade soaks into every component, making each bite better than the last. Try serving them with extra hoisin for dipping or alongside a simple Asian slaw for a complete meal.

Crispy Panko Crusted Asian Chicken Tenders

Kind of craving something crispy and flavorful that’s way better than basic chicken tenders? You’ve got to try these panko-crusted beauties with an Asian twist. They’re perfect for game day, weeknight dinners, or when you just need that satisfying crunch.

Ingredients

– About 1 pound of chicken tenders
– 1 cup of panko breadcrumbs
– 2 tablespoons of soy sauce
– 1 tablespoon of honey
– 1 teaspoon of grated ginger
– 2 cloves of garlic, minced
– 1 egg
– 1/2 cup of all-purpose flour
– A couple of tablespoons of vegetable oil for frying
– A pinch of salt

Instructions

1. Pat the chicken tenders completely dry with paper towels to help the coating stick better.
2. In a medium bowl, whisk together the soy sauce, honey, grated ginger, and minced garlic to create your marinade.
3. Add the chicken tenders to the marinade, toss to coat evenly, and let them sit for 15 minutes at room temperature.
4. Set up three shallow dishes: put flour in the first, beaten egg in the second, and panko breadcrumbs mixed with a pinch of salt in the third.
5. Heat about 2 tablespoons of vegetable oil in a large skillet over medium heat until it shimmers (around 350°F).
6. Take one marinated chicken tender, let excess marinade drip off, then dredge it fully in the flour, shaking off any extra.
7. Dip the floured tender into the beaten egg, making sure it’s completely coated.
8. Press the tender firmly into the panko breadcrumbs, ensuring an even, generous coating on all sides.
9. Carefully place the breaded tender into the hot oil and repeat with remaining chicken, cooking in batches to avoid crowding the pan.
10. Fry for 3-4 minutes per side until the coating is deep golden brown and crispy.
11. Use tongs to transfer the cooked tenders to a wire rack set over a baking sheet—this keeps them crispy instead of getting soggy on paper towels.
12. Check that the internal temperature of the thickest tender reaches 165°F using an instant-read thermometer.

Outrageously crunchy on the outside and juicy inside, these tenders have that perfect sweet-salty balance from the marinade. Serve them with a quick dipping sauce made from mixing extra soy sauce with a squeeze of lime, or chop them up over a bed of rice for an easy bowl meal.

Orange Miso Glazed Chicken Tenderloins

Busy weeknights call for something quick, flavorful, and a little bit fancy. You’re going to love these orange miso glazed chicken tenderloins—they come together in under 30 minutes and deliver a perfect sweet-savory punch that feels way more impressive than the effort required.

Ingredients

• 1 pound of chicken tenderloins
• 2 tablespoons of white miso paste
• 1/4 cup of fresh orange juice
• 2 tablespoons of honey
• 1 tablespoon of soy sauce
• 1 teaspoon of grated fresh ginger
• 1 minced garlic clove
• 1 tablespoon of olive oil
• A pinch of black pepper

Instructions

1. Pat the chicken tenderloins completely dry with paper towels—this helps them get a nice sear instead of steaming.
2. Whisk together the miso paste, orange juice, honey, soy sauce, grated ginger, and minced garlic in a small bowl until smooth.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Place the chicken tenderloins in the skillet in a single layer, making sure they aren’t crowded, and season with a pinch of black pepper.
5. Sear the chicken for 3–4 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
6. Reduce the heat to low and pour the miso-orange glaze over the chicken, stirring gently to coat each piece.
7. Simmer for 1–2 minutes, letting the glaze thicken and cling to the chicken—don’t walk away, as the honey can burn quickly.
8. Remove the skillet from the heat and let the chicken rest for 2 minutes before serving to allow the juices to redistribute.

Every bite is tender and juicy, with a glossy, sticky-sweet glaze that’s balanced by the umami depth of miso. Serve these over fluffy rice with a side of steamed broccoli, or slice them up for a killer salad topper—either way, they’re a weeknight win.

Teriyaki Pineapple Chicken Tenderloin Bowls

Let’s be real—some nights you want something delicious but don’t want to spend hours in the kitchen. These teriyaki pineapple chicken tenderloin bowls are your answer. They’re sweet, savory, and come together in no time, making weeknight dinners feel a little special.

Ingredients

– A pound of chicken tenderloins
– A cup of pineapple chunks (fresh or canned)
– A third of a cup of soy sauce
– Two tablespoons of honey
– A tablespoon of rice vinegar
– A teaspoon of minced garlic
– A teaspoon of grated ginger
– A tablespoon of cornstarch
– Two tablespoons of water
– A splash of sesame oil
– A couple of green onions, sliced
– Cooked white rice for serving

Instructions

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until the honey is fully dissolved.
2. Place the chicken tenderloins in a shallow dish and pour half of the teriyaki sauce over them, turning to coat evenly.
3. Let the chicken marinate at room temperature for 15 minutes—this helps the flavors penetrate without making the meat mushy.
4. Heat a large skillet over medium-high heat and add a splash of sesame oil.
5. Remove the chicken from the marinade (discard the used marinade) and cook for 4–5 minutes per side until the internal temperature reaches 165°F.
6. Transfer the cooked chicken to a plate and set aside.
7. Pour the remaining teriyaki sauce into the same skillet and bring to a simmer over medium heat.
8. In a separate small bowl, mix the cornstarch and water until smooth to create a slurry.
9. Whisk the cornstarch slurry into the simmering sauce and cook for 1–2 minutes until thickened and glossy.
10. Add the pineapple chunks to the skillet and cook for 2 minutes, stirring occasionally, until they’re warmed through and slightly caramelized.
11. Return the chicken to the skillet, tossing to coat with the sauce and pineapple.
12. Sprinkle sliced green onions over the top.
13. Serve the teriyaki pineapple chicken over cooked white rice.

Perfectly tender chicken with that sticky-sweet teriyaki glaze pairs so well with the juicy pineapple bursts. The green onions add a fresh crunch that balances everything out. Try serving it in lettuce cups for a low-carb twist—it’s just as satisfying!

Garlic Soy Marinated Chicken Tenders

Just when you need a quick, flavor-packed dinner that feels fancy but comes together in no time, these garlic soy marinated chicken tenders are here to save the day. They’re juicy, savory, and perfect for busy weeknights or casual gatherings with friends.

Ingredients

– 1 pound of chicken tenders
– 3 cloves of garlic, minced
– 1/4 cup of soy sauce
– 2 tablespoons of olive oil
– 1 tablespoon of honey
– A splash of rice vinegar
– A pinch of black pepper

Instructions

1. In a medium bowl, whisk together the minced garlic, soy sauce, olive oil, honey, rice vinegar, and black pepper until well combined.
2. Add the chicken tenders to the bowl, tossing to coat each piece evenly in the marinade.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
4. Preheat your oven to 400°F and line a baking sheet with parchment paper.
5. Remove the chicken from the marinade, letting any excess drip off, and place the tenders in a single layer on the prepared baking sheet.
6. Bake for 18–20 minutes, flipping halfway through, until the internal temperature reaches 165°F and the edges are slightly caramelized.
7. Let the chicken rest for 5 minutes before serving to keep the juices locked in.

Perfectly tender with a savory-sweet glaze, these chicken tenders are a hit over rice, in salads, or tucked into warm tortillas for an easy wrap. The garlic and soy combo makes them irresistibly umami, and they reheat beautifully for next-day lunches.

Mandarin Orange Chicken Tenderloin Salad

Haven’t you been craving something fresh yet satisfying? This mandarin orange chicken tenderloin salad hits all the right notes for a quick weeknight dinner that feels special. You’ll love how the sweet citrus plays against the savory chicken.

Ingredients

– A pound of chicken tenderloins
– A couple tablespoons of olive oil
– A good sprinkle of salt and black pepper
– One 15-ounce can of mandarin oranges, drained
– About 6 cups of mixed greens
– A handful of sliced almonds
– A splash of rice vinegar
– A drizzle of honey
– A pinch of red pepper flakes

Instructions

1. Pat the chicken tenderloins completely dry with paper towels—this helps them get that perfect golden sear.
2. Season both sides of the chicken generously with salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken in the hot skillet in a single layer, making sure not to crowd the pan.
5. Cook the chicken for 4-5 minutes without moving it until the bottom develops a deep golden-brown crust.
6. Flip each tenderloin and cook for another 4-5 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
7. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes—this keeps all those delicious juices inside.
8. While the chicken rests, arrange the 6 cups of mixed greens in a large serving bowl.
9. Thinly slice the rested chicken against the grain for maximum tenderness.
10. Scatter the sliced chicken, drained mandarin oranges, and handful of sliced almonds over the greens.
11. In a small bowl, whisk together 2 tablespoons of rice vinegar, 1 tablespoon of honey, and that pinch of red pepper flakes until well combined.
12. Drizzle the dressing over the salad and toss everything gently to coat.

Oh, the contrast here is everything—tender, warm chicken against cool, crisp greens with bursts of sweet citrus. Try serving it in individual bowls with extra almonds sprinkled on top for that perfect crunch in every bite.

Asian Lemon Chicken Tenderloin Lettuce Wraps

Keeping dinner exciting doesn’t have to be complicated, and these Asian lemon chicken tenderloin lettuce wraps are proof. You get that perfect combo of zesty, savory, and fresh all in one handheld package. It’s the kind of meal that feels fancy but comes together with minimal fuss.

Ingredients

– 1 pound of chicken tenderloins
– 3 tablespoons of soy sauce
– 2 tablespoons of honey
– Juice from 1 lemon
– 1 tablespoon of olive oil
– 2 cloves of garlic, minced
– A pinch of red pepper flakes
– 8 large butter lettuce leaves
– 1/4 cup of chopped green onions
– 1/4 cup of shredded carrots

Instructions

1. Pat the chicken tenderloins completely dry with paper towels to help them sear nicely.
2. Whisk together the soy sauce, honey, lemon juice, olive oil, minced garlic, and red pepper flakes in a medium bowl.
3. Add the chicken tenderloins to the bowl, turning to coat them evenly in the marinade.
4. Let the chicken marinate at room temperature for 15 minutes to soak up the flavors without getting tough.
5. Heat a large skillet over medium-high heat until a drop of water sizzles on contact.
6. Place the chicken tenderloins in the hot skillet, reserving the extra marinade in the bowl.
7. Cook the chicken for 4–5 minutes on the first side until you see golden-brown edges.
8. Flip each tenderloin and cook for another 4–5 minutes until the internal temperature reaches 165°F on a meat thermometer.
9. Transfer the cooked chicken to a cutting board and let it rest for 3 minutes to keep the juices inside.
10. Pour the reserved marinade into the same skillet and simmer for 2 minutes until it thickens slightly.
11. Slice the rested chicken into bite-sized pieces and toss them in the reduced sauce.
12. Spoon the saucy chicken into the butter lettuce leaves, then top with chopped green onions and shredded carrots.

What you end up with is tender, juicy chicken wrapped in crisp, cool lettuce—each bite is a burst of tangy lemon and savory soy. The crunch from the carrots and freshness from the green onions make it feel light yet totally satisfying. Try serving these with a side of steamed jasmine rice or extra lemon wedges for squeezing over the top.

Vietnamese Lemongrass Chicken Tenderloins

Diving into this Vietnamese lemongrass chicken is like taking a quick trip to Southeast Asia without leaving your kitchen. You get these beautifully tender chicken pieces coated in that signature aromatic, citrusy marinade that just makes your whole house smell incredible. It’s one of those meals that feels fancy but comes together in no time.

Ingredients

– 1.5 pounds of chicken tenderloins
– 3 stalks of fresh lemongrass
– 3 cloves of garlic
– 1 shallot
– 2 tablespoons of fish sauce
– 1 tablespoon of soy sauce
– 1 tablespoon of honey
– 1 teaspoon of turmeric
– A good glug of vegetable oil
– A couple of green onions for garnish

Instructions

1. Trim the tough outer layers from your lemongrass stalks and finely chop the tender inner parts.
2. Mince your garlic cloves and shallot until they’re nice and fine.
3. In a medium bowl, combine the chopped lemongrass, minced garlic, minced shallot, fish sauce, soy sauce, honey, and turmeric.
4. Add your chicken tenderloins to the marinade and toss until every piece is thoroughly coated.
5. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor.
6. Heat a large skillet over medium-high heat and add a generous glug of vegetable oil.
7. Once the oil shimmers, carefully place the marinated chicken tenderloins in the hot skillet in a single layer.
8. Cook the chicken for 4-5 minutes on the first side until you see golden brown edges forming.
9. Flip each tenderloin and cook for another 3-4 minutes on the second side.
10. Check for doneness by cutting into the thickest piece – the chicken should be white throughout with no pink remaining.
11. Transfer the cooked chicken to a plate and let it rest for 3 minutes before serving.
12. Thinly slice your green onions and sprinkle them over the finished dish.

That first bite gives you this amazing contrast between the slightly charred, caramelized exterior and the juicy, tender interior. The lemongrass really shines through with its bright, citrusy notes that pair perfectly with the savory marinade. Try serving these over a bed of jasmine rice with some quick-pickled vegetables on the side for a complete meal that’ll have everyone asking for seconds.

Maple Soy Glazed Chicken Tenderloins

Picture this: you’re craving something savory with just the right touch of sweet, but you don’t want to spend hours in the kitchen. These maple soy glazed chicken tenderloins are your weeknight hero—they come together fast and deliver big flavor.

Ingredients

• 1 pound of chicken tenderloins
• 2 tablespoons of soy sauce
• 2 tablespoons of maple syrup
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 teaspoon of grated fresh ginger
• A pinch of black pepper

Instructions

1. Pat the chicken tenderloins dry with paper towels—this helps them get a nice sear instead of steaming.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the chicken tenderloins to the hot skillet in a single layer, making sure they aren’t crowded.
4. Cook the chicken for 4–5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F).
5. Remove the chicken from the skillet and set it aside on a plate.
6. Reduce the heat to medium and add the minced garlic and grated ginger to the same skillet.
7. Sauté for about 30 seconds, just until fragrant—be careful not to burn the garlic.
8. Pour in 2 tablespoons of soy sauce and 2 tablespoons of maple syrup, stirring to combine.
9. Let the sauce simmer for 2–3 minutes, until it thickens slightly and coats the back of a spoon.
10. Return the chicken to the skillet, tossing to coat each piece evenly in the glaze.
11. Cook for another minute, turning the chicken once, so the glaze caramelizes a bit.
12. Season with a pinch of black pepper right at the end for a subtle kick.

The tenderloins turn out juicy with a sticky-sweet glaze that’s balanced by the salty soy. Serve them over fluffy rice to soak up every last drop of sauce, or slice them for a killer salad topping.

Conclusion

Journey through these 35 Asian chicken tenderloin recipes offers endless inspiration for easy, flavorful weeknight dinners. From sweet and sticky to spicy and savory, there’s something for every palate. We hope you try these dishes, share your favorites in the comments below, and pin this article to your Pinterest boards to revisit these delicious ideas again and again!