JAPANESE PANKO CHICKEN
Original recipe called for Green beans
Saturated Fat5 g
Dietary Fiber5 g
- 2 Thumbs
- 4 Scallions
- 1/2 cup Jasmine Rice
- 20 oz Chicken Cutlets
- 4 TBSP Sour Cream
- 1 cup Panko Breadcrumbs
- 2 oz Ketchup
- 2 tsp Dijon Mustard
- 4 tsp Soy Sauce
Adapted from hellofresh.com
Wash and dry all produce. Peel ginger, then mince until you have 1 TBSP. Thinly slice scallions, keeping greens and whites separate.
2 COOK RICE
Heat a drizzle of oil in a medium pot over medium heat. Add minced ginger and scallion whites. Cook, tossing, until fragrant, 1-2 minutes. Add rice and toss to coat. Stir in 1 cup water and a pinch
of salt. Bring to a boil, then cover and reduce to a gentle simmer. Cook until tender, about 15 minutes. Keep covered until rest of meal is ready.
3 COAT CHICKEN
Pat chicken dry with a paper towel. Season all over with salt and pepper,then brush with sour cream. Place panko in a shallow dish and season with salt and pepper. Press chicken into panko, coating all over and pressing to adhere.
4 COOK CHICKEN AND MAKE SAUCE
Heat a large drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until no longer pink in center and panko is golden brown, 3-4 minutes per side. Meanwhile, combine ketchup, 1 tsp mustard, 2 tsp soy sauce, 1 tsp sugar,
and 1 tsp water in a small bowl.
5 PLATE AND SERVE
Divide rice between plates. Slice chicken and arrange on top of rice. Drizzle sauce over chicken and rice. Sprinkle with scallion greens and serve.
TIP: Serve any extra sauce on the side for dipping