JAPANESE PANKO CHICKEN

Original recipe called for Green beans Calories680 kcal Fat26 g Saturated Fat5 g Carbohydrate68 g Sugar8 g Dietary Fiber5 g Protein37 g Cholesterol115 mg Sodium580 mg

JAPANESE PANKO CHICKEN
Adapted from hellofresh.com
JAPANESE PANKO CHICKEN

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from hellofresh.com

Ingredients

  • 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

Directions

1 PREP 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

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