Photo: Anna Williams; Styling: Philippa Brathwaite
Yield
Makes 4 servings (serving size: 1/4 pound chicken, 3/4 cup noodles, and 1 1/4 cups slaw)

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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