Toasted Sesame-Panko Chicken
with Garlicky Kale, Ginger-Lime Rice & Creamy Wasabi Sauce
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.
Ingredients
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Sesame Seeds
1 teaspoon
Garlic Powder
1 thumb
Ginger
½ cup
Jasmine Rice
10 ounce
Chicken Cutlets
4 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Wasabi Paste
1 unit
Lime
4 ounce
Kale
1 clove
Garlic
Not included in your delivery
4 teaspoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
