Ingredients: |
Ingredients: Sauce: ¾ cup creamy peanut butter ¼ cup rice vinegar ¼ cup water ⅓ cup reduced-sodium soy sauce 3 tablespoons honey 1 ½ teaspoons grated fresh ginger or ½ teaspoon ground ginger 1 to 2 medium cloves garlic, pressed or minced, to taste ¼ teaspoon red pepper flakes, plus more for sprinkling
Chicken: 1 pound boneless skinless chicken breasts 1 egg 1 cup panko crumbs 1/2 teaspoon Sea Salt 1/4 teaspoon Black Pepper 1/2 teaspoon Garlic Powder 1/2 teaspoon Onion Powder 1/4 cup canola oil
Cooked rice and steamed broccoil.
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Directions: |
Directions:In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the sauce ingredients until well blended. If your peanut butter is particularly thick, you may need to add a bit more water to thin out the mixture (adding water will mellow out the flavor as well). Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.
Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Cut into bite size pieces Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked.
Serve with rice and steamed broccoli. Pour sauce over chicken or use as a dip. |