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
1 pound boneless skinless chicken breasts
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.
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.