PLAT DU JOUR : Shanghai Style Chicken ‘Fillets’, Fries & Glazed Carrots

For Today’s Lunch:

Shanghai Style Chicken ‘Fillets’ with Hand Cut Fries & Orange Glazed Carrots

I was in the mood for fusion style cooking today.

So here we have pan-fried Shanghai style chicken ‘fillets’ with a hoisin, honey & cider vinegar glaze, served with hand cut fries and orange & coriander glazed carrots. The chicken ‘fillets’ were originally a deboned, skinless chicken breast that I butterflied, separated and pounded the two halves to even and equal thickness. I also discovered the pounded ‘fillets’ cook exceedingly fast in a medium hot pan. They almost went into over done.

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