Sesame Chicken With Asian Cole Slaw
- Ready In:
- 42mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
Slaw
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon chili oil
- 6 cups packaged Coleslaw
- 1 cup orange slice
-
Chicken
- 8 ounces soba noodles
- 3⁄4 cup panko breadcrumbs (Japanese)
- 2 tablespoons sesame seeds
- 1⁄2 teaspoon salt
- 1 lb chicken breast tenders
- 1 large egg white, lightly beaten
- 1 tablespoon sesame oil, divided
- 2 teaspoons sesame oil, divided
- 2 garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- 1⁄4 cup low sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon honey
- 1⁄4 cup chopped scallion
directions
- 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 minute before serving. (If possible, make the slaw much earlier; it's better the longer it sits.
- Cook the soba noodles according to the package directions. Drain the noodles and rinse them under cold water.
- Combine panko, sesame seeds, and salt on a plate.
- Dip chicken breast tenders into the egg white. Dredge the chicken breast tenders in the panko-sesame seed mixture.
- Heat 1 tablespoons 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.
- 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.
- Place chicken on top of soba noodles and drizzle with reserved sauce. Serve the slaw alongside.
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RECIPE SUBMITTED BY
I like to cook. I also like to breathe, look at myself in the mirror, and eat small vegetables. I work as a parsnip in my spare time and covet the cool side of the pillow.