I have been steaming vegetables lately and I searched for a list of foods that could be steamed and one of them was chicken tenders.

Anyone steam them ?  Some sites say to steam them 15 to 20 minutes and some say 10 minutes.

That sounds good, but at least to my taste, you have to "do something with" chicken, for it to have any real flavor.  Chicken all by itself is like a blank slate, and it is far more enhanced by anything you do to it, such as marinating, battering or breading it, spices, and so on.

I have tried recreating KFC using one of several copycat recipes, and the flavor is there, but something is just missing.  But I don't have a pressure fryer either.

Air fryers are not all they're cracked up to be (but then again I got a budget knockoff from Best Buy), but for bacon and hash browns, they do an amazing job.  That alone was worth buying it.

Thanks for your thoughts, I've been roasting them while on my health kick. About 19 months ago I weighed about 269 lb and my blood pressure, blood sugar, cholesterol and triglycerides were out of control. My doctor mentioned insulin during the visit and I told him to give me 3 months.

As of this past March, my a1c dropped to 5.2, my blood pressure was in the mid to low normal range for the first time in decades, and I had dropped about a hundred pounds. Today I'm just shy of the 112 lb lost mark. I'm also down to 1 med. When I started I was on 8 or 9 iirc.

Anyhow I'm used to a bland diet, as that's how I did it. And exercise. My visceral fat is my last hurdle so instead of roasting the tenders coated with butter I'm looking to eliminate more calories.

I went ahead and steamed some. I brined them and dropped them in the steamer basket checking after about 11 minutes. They were medium-sized thickness and seemed done but I gave them a few more months minutes.

Fairly moist and tender. I just sprinkled some McCormick Montreal seasoning on them and they are quite decent. Not as tasty as the roasted with butter but they'll work.

Fwiw, I eat a good amount of 88% Dark Chocolate as well. Fair exchange brand. That stuff is nutrient dense.


ETA: doc was having me come back every 3 months to keep an eye on my blood work and make sure I wasn't losing weight too fast. In March he told me to wait 6 months. I'll see him in the morning. I expect my a1c to be lower than 4.9 this time. I have my fasting glucose down in the 80s and my daily avg reading is in the 90s. 

We'll see.

I use primal kitchen Caesar marinade (sometimes use poultry season on top)  and bake chicken tenders in oven.  

The general safety recommendation is to cook poultry until the internal temperature reaches a minimum of 165 to 170 degrees Fahrenheit.  After you’ve experimented with steaming using a thermometer, you’ll get a good idea of what the time should be.
 
Congratulations Holy Angles on getting your health metrics to where you want them to be!  I can appreciate how that took a lot of determination on your part.  The value of a lean protein such as chicken, and steaming foods, is well proven.  I’ve never steamed chicken but I would imagine that this method would also help maintain moisture, poultry can easily become dry and tough if over cooked.
 
With that said, I worked in the cattle industry most of my life and also understand SimpleMan’s comments about chicken.  I’ll always remember a speaker’s remark once from either a symposium at the Denver Stock Show or the Washington Cattle Feeder’s convention (I don’t remember which) which was “The thing about chicken is that it’s never good but it’s rarely ever bad”, his point being that the flavor aspect of chicken usually comes from what is “put on it” while the beef industry needs to provide, on its own without enhancement, a more consistent product in terms of flavor and tenderness.
 

Hi moneil, thanks. I've spent countless hours researching not only blood glucose, but also inflammation and nutrients. 

I stopped eating red meat after I found this video. A couple months after I stopped eating it my knee pain  disappeared. Also, my left arm was showing symptoms of carpal tunnel syndrome. It's gone as well.



Not sure why, but I've grown find of eating whole foods without flavoring them. I do use a bit of olive oil as well as coarse black pepper, ceyene pepper, and a very small amount of sea salt on certain foods. 

And I eat black bean and edamame pasta a couple times a week. They don't spike my blood sugar very much at all due to their glycemic load. And they are very nutrient rich. Glycemic load is around 2. Anything below 10 is excellent. 







 

HolyAngels, you are doing a great job with weight loss and getting healthy. 

Thanks, my doctor says I'm doing everything right. He is intrigued by my use of a glucose meter. When I left his office the day he was talking about insulin I went straight to a store and bought a glucose meter and started eliminating foods one by one that would raise my blood sugar over 125. He told me that is a bit excessive and I could eat foods that go as high as 150 or 160 but I asked him if it was unhealthy to make 125 the cutoff. He said no so I told him to leave me alone. I'm on a mission lol.

Anyone can do it. It just takes a lot of research and a whole lot of diligence.

We have a little rice cooker with a steaming basket atop.  Marinate the chicken, then slice  into chicken finger size pieces and put in the steamer, then top it with some veggies.  Everything cooks at once and everything comes out delicious.

An insta pot cooks through steam and pressure.

I was thinking of putting broccoli and petete potatoes in the basket as well. I'll steam the broccoli and potatoes by themselves and note how long each takes to cook. Then add them at the appropriate times so all in the basket are done at the same time. I'm guessing the potatoes may take the longest to fully cook.

Where do you get bean pasta?  What brand?

Explore Cuisine is the brand. I buy mine at Kroger. Seapoint Farms is another brand.

Good topic.  

How are you doing, HolyAngels?