Ingredients
- 2 Boneless chicken breasts sliced in half approx. 1cm thick
- 2/3 cup + 2 Tbs Soy Sauce
- 1 Tbs Toasted Sesame Oil
- 1 Tbs Honey
- 2 tsp grated Ginger
- 2 sprigs of Green Onions
- 1 tsp Sesame Seeds
- Chilli flakes to taste
- 1 Cup Panko
- 1 Cup frozen edamame
- 1 cup (uncooked) rice
- Kewpie Mayonnaise Sriracha
- 1 Avocado
- 1-2 Lebanese Cucumbers
- 1 Radish thinly sliced
Method
- Cook 1 cup of rice, following the instructions on the packet.
- Combine 2/3 cup soy sauce, sesame oil, honey, ginger, green onion, chilli flakes sesame seeds in a medium bowlPlace the chicken in 4 tablespoons of the sauce and let sit for for 10 mins. Save the rest of the sauce for serving. In the meantime, slice cucumber, reddish and avocado, set aside
- Combine Panko and 3 table spoons of sesame seeds in a bowl. Place chicken in Panko mixture to coat, using your fist to pound the crumbs in. Place chicken on a plate.
- Heat 2-3 tablespoons on oil in a large skillet over medium heat and add chicken, turning after 3-4 minutes. Cook for another 3-4 minutes until golden.
- In the same skillet, add edamame and cook until thawed then add 2 tablespoons of soy sauce, cook for 1 minute.
- To assemble, slice chicken into strips and place onto of a bowl of rice. Top with cucumber, avocado, reddish, green onions. Spoon over reserved soy sauce mixture and drizzle over Kewpie Sriracha Mayo. Enjoy
Product used in recipe
- Kewpie - Kewpie Mayonnaise Sriracha Flavour
