Pan-Fried Chicken with Vegetable Noodles and Tao Dressing
This twist to the classic General Tao chicken will be a new weeknight family favourite!
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
Instructions
- 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.
This twist to the classic General Tao chicken will be a new weeknight family favourite!