HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconToasted Sesame Panko Chicken
Toasted Sesame-Panko Chicken

Toasted Sesame-Panko Chicken

with Garlicky Kale, Ginger-Lime Rice & Creamy Wasabi Sauce

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Panko on chicken? Practically perfect. But panko + toasted sesame seeds? Well that’s just next level. But we’re going there, folks, and pairing it with garlicky sautéed kale, fluffy ginger-lime rice, and a creamy wasabi dipping sauce for that tasty breaded chcike. With crunch, heat, and a pop of green, this dinner truly has everything!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ cup

Panko Breadcrumbs


1 tablespoon

Sesame Seeds

1 teaspoon

Garlic Powder

1 thumb


½ cup

Jasmine Rice

10 ounce

Chicken Cutlets

4 tablespoon



1 teaspoon

Wasabi Paste

1 unit


4 ounce


1 clove


Not included in your delivery

4 teaspoon

Cooking Oil

¼ teaspoon


2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories870 kcal
Fat51 g
Saturated Fat14 g
Carbohydrate64 g
Sugar4 g
Dietary Fiber4 g
Protein35 g
Cholesterol160 mg
Sodium340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Small pot
Paper Towel
Baking Sheet
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko, sesame seeds, garlic powder, and a pinch of salt and pepper. Cook, stirring, until golden and fragrant, 1-2 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.


• Wash and dry produce. • Peel and mince or grate ginger. • Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger (you’ll use the rest later) and cook until fragrant, 30 seconds. Add rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and water has evaporated, 15-18 minutes. • Keep covered off heat until ready to serve.


• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. Place on a lightly oiled baking sheet. • Evenly spread top of each cutlet with 1⁄2 TBSP mayonnaise (you’ll use the rest in the next step). Mound with toasted panko mixture, pressing firmly to adhere (no need to coat the undersides). Wipe out bowl. • Roast on top rack until chicken is golden brown and cooked through, 15-20 minutes.


• While chicken cooks, zest and quarter lime. Remove and discard any large stems from kale. Peel and mince or grate garlic. • In bowl used for panko, combine half the wasabi paste (all for 4 servings), remaining mayonnaise, 1⁄4 tsp sugar (1⁄2 tsp for 4), and a squeeze of lime juice. (Use less wasabi paste if you’re not a fan of heat.) Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper if desired.


• Heat a large drizzle of oil in pan used for panko over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until almost tender, 3-5 minutes. Stir in garlic and remaining ginger; cook until fragrant and kale is tender, 1-2 minutes more. • Remove pan from heat and stir in a squeeze of lime juice. Cover to keep warm.


• Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide chicken, rice, and kale between plates. Serve wasabi sauce on the side for dipping chicken, along with remaining lime wedges.