Pan-Fried Chicken with Vegetable Noodles and Tao Dressing

Name: Pan-Fried Chicken with Vegetable Noodles and Tao Dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: ½ cup (125 ml) honey (see note); 1 tbsp fresh ginger, finely chopped; 1/3 cup (75 ml) soy sauce; 1 ½ tsp (7.5 ml) toasted sesame oil; 1 tsp (5 ml) sambal oelek; 1 tbsp (15 ml) rice vinegar; 1 egg; ½ cup (75 g) unbleached all-purpose flour; 1 tsp sweet paprika; 2 chicken breasts, about ½ lb (225 g) each, halved horizontally; 2 tbsp (30 ml) vegetable oil; 2 large carrots, peeled and cut into thin spirals; 2 zucchini, cut into thin spirals; 1 cup (145 g) frozen shelled edamame, blanched; 1 tbsp (15 ml) rice vinegar; ½ cup (15 g) cilantro leaves

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Preparation 20 MIN

Cooking 15 MIN
Servings 4

This twist to the classic General Tao chicken will be a new weeknight family favourite!

Ingredients
Preparation

Ingredients

Tao Dressing

½ cup (125 ml) honey (see note)
1 tbsp fresh ginger, finely chopped
1/3 cup (75 ml) soy sauce
1 ½ tsp (7.5 ml) toasted sesame oil
1 tsp (5 ml) sambal oelek
1 tbsp (15 ml) rice vinegar

Chicken

1 egg
½ cup (75 g) unbleached all-purpose flour
1 tsp sweet paprika
2 chicken breasts, about ½ lb (225 g) each, halved horizontally
2 tbsp (30 ml) vegetable oil
2 large carrots, peeled and cut into thin spirals
2 zucchini, cut into thin spirals
1 cup (145 g) frozen shelled edamame, blanched
1 tbsp (15 ml) rice vinegar
½ cup (15 g) cilantro leaves

Preparation

Tao Dressing

In a small pot, bring the honey and ginger to a boil. Simmer for 30 seconds. Add the soy sauce, sesame oil and sambal oelek. Simmer for 4 minutes. Remove from the heat and add the vinegar. Set aside.

Chicken

In a shallow dish, lightly beat the egg. In a second shallow dish, combine the flour and paprika.
Season the chicken with salt and pepper. Dip into the beaten egg, letting some of the excess drip off. Coat in the flour mixture, shaking off any excess.
In a large non-stick skillet over medium-high heat, brown the chicken on both sides in the oil until cooked through. Season with salt and pepper.
In a bowl, combine the vegetable spirals with the edamame and vinegar.
Serve the chicken and salad in shallow bowls. Drizzle with the Tao dressing and garnish with cilantro. Serve immediately.