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1-1/4 cups Japanese bread crumbs (panko) or fresh bread crumbs made from crustless French bread
Combine crumbs, wasabi powder, and salt and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely.
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.
Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve.
Poster's Notes:
Posted by Jeema Chavel
Nutritional Info Per Serving: N/A
4 teaspoons wasabi powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten to blend
4 skinless boneless chicken breast halves, flattened to 1/3" thickness between plastic wrap
4 tablespoons peanut oil
3 tablespoons teriyaki sauce
3 tablespoons sake
3 tablespoons low-salt chicken broth
3 green onions, thinly sliced
Made this tonight for dinner and was a tremendous success. I used plain old bread crumbs and cut back on the wasabi (my family doesn't like very spicy); it was easy and yummy.