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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed¼teaspoonsalt¼teaspoonground pepper3tablespoonsall-purpose flour1large egg, beaten1cuppanko breadcrumbs, preferably whole-wheat5tablespoonspeanut or grapeseed oil4scallions, sliced1tablespoonminced fresh ginger6cupsthinly sliced red cabbage½cupgrated carrot2tablespoonsmayonnaise2tablespoonsreduced-sodium soy sauce2tablespoonsrice vinegar1teaspoonwhite sugar
Cook Mode(Keep screen awake)
Ingredients
4boneless, skinless chicken thighs (about 1 1/4 pounds), trimmed
¼teaspoonsalt
¼teaspoonground pepper
3tablespoonsall-purpose flour
1large egg, beaten
1cuppanko breadcrumbs, preferably whole-wheat
5tablespoonspeanut or grapeseed oil
4scallions, sliced
1tablespoonminced fresh ginger
6cupsthinly sliced red cabbage
½cupgrated carrot
2tablespoonsmayonnaise
2tablespoonsreduced-sodium soy sauce
2tablespoonsrice vinegar
1teaspoonwhite sugar
DirectionsPlace chicken between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or heavy skillet to about 1/4-inch thickness. Sprinkle with salt and pepper. Place flour, egg and panko in three separate shallow dishes. Dredge the chicken in flour, shaking off excess, then dip in egg, letting excess drip off, then coat both sides with panko.Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken, reduce heat to medium and cook until golden, 3 to 4 minutes. Turn the chicken over and swirl in 1 tablespoon oil. Continue cooking until golden brown on the second side and cooked through, 3 to 4 minutes more. Transfer the chicken to a plate and tent with foil. Repeat with the remaining chicken and 2 tablespoons oil. Wipe out the pan.Heat the remaining 1 tablespoon oil in the pan over medium heat. Add scallions and ginger and cook, stirring, for 30 seconds. Add cabbage and carrot; cook, stirring often, until the cabbage just starts to wilt, 1 to 2 minutes. Remove from heat.Combine mayonnaise, soy sauce, vinegar and sugar in a medium bowl. Add the cabbage mixture and toss until well combined. Slice the chicken and serve with the slaw.Originally appeared: EatingWell Magazine, November/December 2016
Directions
Place chicken between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or heavy skillet to about 1/4-inch thickness. Sprinkle with salt and pepper. Place flour, egg and panko in three separate shallow dishes. Dredge the chicken in flour, shaking off excess, then dip in egg, letting excess drip off, then coat both sides with panko.Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken, reduce heat to medium and cook until golden, 3 to 4 minutes. Turn the chicken over and swirl in 1 tablespoon oil. Continue cooking until golden brown on the second side and cooked through, 3 to 4 minutes more. Transfer the chicken to a plate and tent with foil. Repeat with the remaining chicken and 2 tablespoons oil. Wipe out the pan.Heat the remaining 1 tablespoon oil in the pan over medium heat. Add scallions and ginger and cook, stirring, for 30 seconds. Add cabbage and carrot; cook, stirring often, until the cabbage just starts to wilt, 1 to 2 minutes. Remove from heat.Combine mayonnaise, soy sauce, vinegar and sugar in a medium bowl. Add the cabbage mixture and toss until well combined. Slice the chicken and serve with the slaw.
Place chicken between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or heavy skillet to about 1/4-inch thickness. Sprinkle with salt and pepper. Place flour, egg and panko in three separate shallow dishes. Dredge the chicken in flour, shaking off excess, then dip in egg, letting excess drip off, then coat both sides with panko.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half the chicken, reduce heat to medium and cook until golden, 3 to 4 minutes. Turn the chicken over and swirl in 1 tablespoon oil. Continue cooking until golden brown on the second side and cooked through, 3 to 4 minutes more. Transfer the chicken to a plate and tent with foil. Repeat with the remaining chicken and 2 tablespoons oil. Wipe out the pan.
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add scallions and ginger and cook, stirring, for 30 seconds. Add cabbage and carrot; cook, stirring often, until the cabbage just starts to wilt, 1 to 2 minutes. Remove from heat.
Combine mayonnaise, soy sauce, vinegar and sugar in a medium bowl. Add the cabbage mixture and toss until well combined. Slice the chicken and serve with the slaw.
Originally appeared: EatingWell Magazine, November/December 2016
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Nutrition Facts(per serving)539Calories34gFat26gCarbs33gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
