Toasted Sesame-Panko Chicken
with Garlicky Kale, Ginger-Lime Rice & Creamy Wasabi Sauce
Toasted Sesame-Panko Chicken
Crispy chicken with nutty sesame-panko coating pairs with garlicky kale, zesty ginger-lime rice, and a cool creamy wasabi sauce for a bold, balanced dinner.
Ingredients
For 2 servings
- 10 ounce Chicken Cutlets
- 1 clove Garlic
- 1 teaspoon Garlic Powder
- 1 thumb Ginger
- ½ cup Jasmine Rice
- 4 ounce Kale
- 1 unit Lime
- 4 tablespoon Mayonnaise
- ¼ cup Panko Breadcrumbs
- 1 tablespoon Sesame Seeds
- 1 teaspoon Wasabi Paste
Additional Ingredients
- 2 tablespoon Butter
- 4 teaspoon Cooking Oil
- Pepper
- Salt
- ¼ teaspoon Sugar
Swaps and substitutions
For egg-free, swap the creamy sauce for a dairy-free mayo or plain unsweetened yogurt alternative, and use a gluten-free crumb in place of wheat-based crumbs. For dairy-free, keep the chicken and rice but choose a milk-free mayo-style sauce; for mild heat, replace the wasabi with a little extra lime and ginger.
What to serve with it
Serve with a crisp cucumber salad, pickled ginger, or lightly dressed shredded cabbage to add freshness and crunch. A simple miso soup or steamed edamame also rounds out the plate without overpowering the sesame and wasabi flavors.
