Home > Filters & Accessories > Tips > Recipes > Dinner Recipes > Memoirs Of A Palate's Japanese Panko Chicken Memoirs Of A Palate's Japanese Panko Chicken |
| The Memoirs Of A Palate blog has quite the tasty recipes and photos! Their dishes look absolutely gorgeous, and we can't wait to try out their recipes on our own - we just love that each recipe is doable for dinnertime, and you can use the ingredients for other recipes, as well! They're here to share their Japanese Panko Chicken recipe with all of us! Memoirs Of A Palate's Japanese Panko Chicken Ingredients: 2 chicken breast 1.5 cups panko 1 tablespoon kosher salt + 1 pinch 1 teaspoon smoked paprika 8 brussels sprouts 6 cups fresh spinach 8-10 shiitake 1 tablespoon agave 1/4 cup soy sauce 1 tablespoon oyster sauce 1 teaspoon sesame oil 3 tablespoons rice vinegar 2 garlic cloves 1 teaspoon sriracha cooking spray Preparation: Pound the chicken flat between some wax paper. mix tablespoon of salt, paprika and panko on a plate. Press panko into chicken on both sides and cook on skillet with some cooking spray on medium/high. Three minutes each side (or until cooked through and golden). Whilst that's going down, mix the sauce (all ingredients after the shiitake). Measurements can be adjusted to taste – for a slightly sweeter sauce, add more agave. Saltier ... more soy. After the chicken comes off, put it to the side and start with the chopped brussels (in a bit more cooking spray) in the same pan. Add pinch of salt at this point and swish everything around. After 1-2 minutes, add the sliced mushrooms and 1/2 of the sauce. Swirl around to coat ... 30 seconds later, add the spinach and move around until just wilted. Plate the veg, top with sliced chicken and drizzle a bit of the sauce around indiscriminately. Remainder of sauce can be served on the side. |