Toasted Sesame-Panko Chicken
with Garlicky Kale, Ginger-Lime Rice & Creamy Wasabi Sauce
- Sesame
- Eggs
- Wheat
- Milk
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!
Ingredients
½ teaspoon
Wasabi Paste
½ cup
Jasmine Rice
4 ounce
Kale
1 tablespoon
Sesame Seeds
(Contains: Sesame)
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 clove
Garlic
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
1 thumb
Ginger
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sesame-panko crust and wasabi sauce, with ginger-lime notes tying everything together beautifully 🍲.
- Ease of prep: Some found it simple, while others noted multiple steps and prep work; careful timing helps avoid burning the panko.
- Suggestions: Consider reducing salt, adding more wasabi for heat, and cooking kale with stock for enhanced flavor.
- Portions: A few found it light; teens and bigger eaters might want larger servings.
- Texture: The panko-sesame crust added a delightful crunch, though some wished for more coating on the chicken.
Reviews from our home cooks
I don't usually like kale but this dish was fantastic. Loved the sesame seeds in the panko. And the wasabi sauce was delicious! The lime zest made the rice too bitter though.
This was soooo delicious the panko with the sesame seeds. I used an air fryer and it turned out sooooo crispy and juicy too. Felt like I was at a restaurant!
This needed a bit more flavor, especially for the chicken. Normally we really like the recipes where you add a crust to the chicken and bake it, but this one was unusually bland. The kale was a little meh, but improved after I cooked a couple of extra minutes with some stock I had on hand -- it was enough better after this that you might want to consider adding some stock concentrate to the kit and tweak the instructions. (We don't eat many cooked greens, though and this meal did get us to do that with no complaints, so that's a plus.) I really enjoyed the wasabi sauce.
This recipe is to die for. I squeezed the fresh lime and drizzled the Wasabi mayo over the entire meal, rather than just the chicken. Absolutely delicious.
It didn't need to be salted as much as it said, The recipe had "salt and pepper" on too many steps, so it ended up being too salty. But other than that it was super easy to make and the sides really complimented the chicken. I liked it overall.
We both loved this meal. However, the kale was sent all chopped up and the instructions were to remove the stems, which meant sorting through all the pieces of kale to find the bits of stems and take them out. Sending whole leaves would have been better and easier.
Very good. Will mince garlic and ginger if I make again....I grated it and it clumped up in the kale.
This recipe is the reason I get HelloFresh, just fantastic. I was actually skeptical about adding this pick to my list, but was pleasantly surprised. Delicious!!
Used egg wash to coat chicken instead of Mayo. Notes for those looking to avoid a few extra calories.
We wished there were 2 wasabi paste packets because it wasn't spicy enough for us otherwise it was a great meal!
