Photo: Anna Williams; Styling: Philippa Brathwaite
Prep: 30 minutes; Cook: 12 minutes. Our pan-fried chicken dinner slashes 824 calories and 72 grams of fat, compared with a traditional meal of deep-fried chicken, biscuits, and coleslaw.
How to Make It
Step 1
To make slaw, combine rice vinegar, sugar, kosher salt, and chili oil, stirring to dissolve sugar. Toss with coleslaw and orange slices; let the mixture sit 10–15 minutes before serving.
Step 2
Cook the soba noodles according to the package directions. Drain the noodles, and rinse them under cold water.
Step 3
Combine the panko, sesame seeds, and salt on a plate.
Step 4
Dip the chicken breast tenders into the egg white. Then dredge the chicken breast tenders in the panko–sesame seed mixture.
Step 5
Heat 1 tablespoon of the sesame oil in a large nonstick skillet over medium-high heat. Add the chicken breast tenders and cook 4–5 minutes per side, or until cooked through. Wipe out pan.
Step 6
Add the remaining sesame oil to the pan. Stir in the garlic and ginger; cook, stirring, 30–45 seconds until soft. Remove from heat and stir in the soy sauce, rice vinegar, and honey. Reserve 2 tablespoons of the sauce and toss the remaining with the soba noodles and scallions.
Step 7
Place chicken on top of the soba noodles and drizzle with reserved 2 tablespoons of sauce. Serve the Asian slaw alongside.
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