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Ginger-Panko Crusted Chicken with Stir-fried Vegetables in a Sweet Hot Mustard Sauce

December 10, 2008
Yeah, long title but easy recipe!  I probably don’t give you enough great weeknight recipes, so I’m happy to share one with you today (Justine- this is a good,  quick one to fulfills the meat and 2 request from Chris!).  I saw it in Gourmet while I was home over Thanksgiving and I couldn’t wait to try it.  It sounded fast, tasty, reasonably healthy, and like it would make great leftovers.  Plus, it’s pretty versatile and you can change the vegetables around any way you please.  I modified the recipe and vegetables because the original calls for water chestnuts and if I wanted to eat wet styrofoam, I would and wouldn’t call it a vegetable, and Greg on leeks- “no can do.”  I also added added a side of jasmine rice to soak up the sauce.  This serves 4.  I think this would be great with salmon or shrimp too- you could try the panko coating on it- or just pan cook them and drizzle with the mustard sauce.
Sauce Ingredients:
1/4 c hot Chinese mustard
1/2 c honey
2 T rice vinegar
Chicken Ingredients:
4 boneless, skinless chicken cutlets
Salt and pepper, for seasoning
1 egg, beaten
1 c panko
2 T peeled and minced fresh ginger
2 T canola or vegetable oil
Vegetable Ingredients:
1 T canola or vegetable oil
1 T peeled, minced fresh ginger
2 c coarsely chopped bok choy
1 c snow peas
1 c fresh bean sprouts
1 14 oz can straw mushrooms (or 1 box button mushrooms, cleaned and sliced)
1 T soy sauce
2 c cooked jasmine or regular white rice
Directions:
Cook rice and keep warm.  Mix together honey, mustard and vinegar in small saucepan and heat for 5 minutes over medium heat.  Set aside and keep warm.
Season chicken cutlets with salt and pepper.  Beat egg in bowl big enough to coat a chicken cutlet and set aside.  Combine ginger and panko in bowl or place large enough to coat a chicken cutlet and set aside.  Coat one cutlet in egg, then in panko and set aside- press panko into the chicken to make sure it is well-coated.  Repeat with remaining cutlets.
Heat oil in a large skillet over medium heat.  When hot, add the cutlets and cook for 3-4 minutes per side, until cooked through and panko is golden brown (time depends on thickness of cutlets).  Set aside and keep warm.
In the same skillet or a wok, heat 1 T oil over medium-high heat and add ginger, bok choy and snow peas (and button mushrooms if not using canned straw mushrooms).  Stir fry for 3-4 minutes, or until cabbage is beginning to get tender.  Add bean sprouts and stir fry 1 minute, then add straw mushroom and continue to stir fry for another minute, or until vegetables are heated through.  Add soy sauce and stir to combine.
To assemble the plates: Scoop 1/2 c cooked rice onto each plate.  Place vegetables over rice and top with chicken, then drizzle plate with mustard sauce.
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