Japanese Panko Chicken

🥘 Ingredients

• black pepper
• chicken cutlets
  20 oz
• dijon mustard
  2 tsp
• ginger
  2 thumb
• green beans
  12 oz
• jasmine rice
  1 c
• ketchup
  2 oz
• panko breadcrumbs
  1 c
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• sesame seeds
  2 tbsp
• sour cream
  4 tbsp
• soy sauce
  4 tsp
• sugar
  2 tsp
• vegetable oil
  2.667 tbsp
• water
  1.021 c

🍳 Cookware

• medium pot
• baking sheet
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Preheat oven to 425°F. Peel ginger and mince until you have 1 tbsp. Thinly slice scallions , keeping greens and whites separate.

   ginger: 2 thumb, scallions: 4 unit
2. 

   2

   Heat a drizzle of oil in a medium pot over medium heat. Add the minced ginger and scallion whites. Cook, tossing, until fragrant, 1–2 minutes. Add jasmine rice and toss to coat. Stir in water and a pinch of salt . Bring to a boil, then cover and reduce to a gentle simmer. Cook until tender, ⏱️ 15 minutes . Keep covered until ready to serve.

   jasmine rice: 1 c, water: 1 c, salt
3. 

   3

   Toss green beans on a baking sheet with a drizzle of oil, salt , and black pepper . Roast in oven until tender and crisped, 10–12 minutes. Toss in a medium bowl with sesame oil and sesame seeds (or as much as you like).

   green beans: 12 oz, salt, black pepper, sesame oil: 2 tbsp, sesame seeds: 2 tbsp
4. 

   4

   Pat chicken cutlets dry with a paper towel. Season all over with salt and pepper, then brush with sour cream . Place panko breadcrumbs in a shallow dish and season with salt and pepper. Press chicken into panko, coating allover and pressing to adhere.

   chicken cutlets: 20 oz, sour cream: 4 tbsp, panko breadcrumbs: 1 c
5. 

   5

   In a large pan , heat a large drizzle of vegetable oil over medium-high heat. Add chicken and cook until panko is golden and no longer pink in center, 3–4 minutes per side. Meanwhile, combine ketchup , dijon mustard (use 1 tsp), soy sauce (use 2 tsp), sugar (use 1 tsp), and water in a small bowl (we sent more mustard and soy sauce).

   vegetable oil: 2.667 tbsp, ketchup: 2 oz, dijon mustard: 2 tsp, soy sauce: 4 tsp, sugar: 2 tsp, water: 1 tsp
6. 

   6

   Slice the cooked chicken. Divide rice and green beans between plates; place chicken on top of rice. Drizzle with the sauce. Sprinkle with remaining scallion greens and serve. Serve extra sauce on the side.