Sometimes, I pick up a recipe and know I'm going to love it. I found this one a few months ago, in Gourmet magazine. It was really simple and fresh. I had a few issues with finding fresh looking bok choy, so I subbed some snow peas instead. The coating on the chicken is so yummy. Panko. I love panko crumbs. I'm not a huge fried chicken fan, but I loved this chicken. Maybe I just loved the coating. I kept eating it, and wondered if they sell Panko cereal at the grocery? You know, instead of Raisin Bran, just pour a bowl of fried up Panko crumbs. Healthy, I know. Back to the recipe- You could use any variety of vegetables in your garden (you have one, right?) or at your local farmers market. If you can't find Chinese mustard, just whisk up a little dry mustard with some cold water. Same thing. Don't skip the sauce - The sauce totally makes this dish.
Panko and Ginger Crusted Chicken with Stir Fried Vegetables and
Sauce:
1/2 cup honey
1/4 cup Chinese mustard
2 tablespoons Rice Wine Vinegar
1/2 cup honey
1/4 cup Chinese mustard
2 tablespoons Rice Wine Vinegar
Chicken:
4 boneless, skinless chicken breast
2 cups Panko bread crumbs
2 tablespoons peeled and minced fresh ginger
1 egg (lightly beaten)
2 tablespoons canola oil
4 boneless, skinless chicken breast
2 cups Panko bread crumbs
2 tablespoons peeled and minced fresh ginger
1 egg (lightly beaten)
2 tablespoons canola oil
Vegetables:
2 tablespoons canola oil
1 tablespoon peeled and minced fresh ginger
2 cups coarsley chopped bok choy
1/2 cup juliened leeks (white part only)
1/2 cup sliced water chestnuts
1 cup bean sprouts
Prepare sauce: Combine the honey, mustard and vinegar in a small saucepan and cook over medium heat for 5 minutes or until warm. Set aside.
For chicken: Cut each breast lengthwise into 4 strips and season with salt and pepper. Combine the panko bread crumbs and grated ginger in a shallow dish. Dip each chicken strip in the egg and coat with panko mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towel.
For vegetables: Heat the canola oil in a large saute pan over medium heat.
Add the ginger and cook for 30 seconds. Add the bok choy, leeks and water chestnuts and cook, stirring for 3 minutes. Add the bean sprouts and cook for 2 minutes or until the vegetable are just tender.
Spoon some of the vegetables in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over the chicken and around the plate.
Serves 4
2 tablespoons canola oil
1 tablespoon peeled and minced fresh ginger
2 cups coarsley chopped bok choy
1/2 cup juliened leeks (white part only)
1/2 cup sliced water chestnuts
1 cup bean sprouts
Prepare sauce: Combine the honey, mustard and vinegar in a small saucepan and cook over medium heat for 5 minutes or until warm. Set aside.
For chicken: Cut each breast lengthwise into 4 strips and season with salt and pepper. Combine the panko bread crumbs and grated ginger in a shallow dish. Dip each chicken strip in the egg and coat with panko mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towel.
For vegetables: Heat the canola oil in a large saute pan over medium heat.
Add the ginger and cook for 30 seconds. Add the bok choy, leeks and water chestnuts and cook, stirring for 3 minutes. Add the bean sprouts and cook for 2 minutes or until the vegetable are just tender.
Spoon some of the vegetables in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over the chicken and around the plate.
Serves 4
That looks amazing. Thanks for the recipe.
ReplyDeleteThis looks great! Light enough for a summer meal, yet enough to satisfy completely. I will definitely be trying this. Thanks for sharing!
ReplyDeleteThis looks and sounds way too delicious!
ReplyDelete