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1
Defrost the 6 chicken tenderloins so they are not frozen solid, but are soft at the ends with icy centers.
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2
Heat the olive oil until hot but not smoking, in a large saucepan.
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3
Saute the garlic cloves for 1 minute.
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4
Add the semi-frozen chicken (be careful, it will probably spatter).
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5
Saute the chicken for 1-2 minutes, browning it slightly.
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6
Add the ground pepper, garlic, black peppercorns and Italian seasoning.
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7
Saute for 2 minutes more until the spices become aromatic.
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8
Pour in the soy sauce, then vinegar and bay leaves.
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9
Heat to boiling, then reduce heat to low and let it simmer for 20 minutes. As the chicken cooks down, the extra water in their centers will add to the sauce. The sauce will appear watery at first then as it reduces, will thicken slightly.
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10
Serve with hot steamed rice and enjoy!
