Ingredients for Wasabi Crusted Chicken
- Panko Breadcrumbs
- 1 tablespoon wasabi powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- Boneless Skinless Chicken Breast Halves
- 2 tablespoons peanut oil
- ¼ cup teriyaki sauce
- 2 tablespoons sake
- Low Sodium Chicken Broth
- 2 green onions, thinly sliced
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How to Make Wasabi Crusted Chicken
- Preheat oven to 400°F (200°C).
- In a shallow dish, combine 1 cup panko breadcrumbs, 1 tablespoon wasabi powder, 1 teaspoon salt, and ½ teaspoon black pepper.
- In a separate shallow dish, whisk 2 large eggs.
- Dip each chicken breast (about 1.5 lbs total) into the egg, ensuring it's fully coated.
- Dredge the egg-coated chicken in the panko mixture, pressing gently to adhere.
- Heat 2 tablespoons peanut oil in an oven-safe skillet over medium-high heat.
- Sear chicken breasts for 2-3 minutes per side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C).
- While chicken bakes, prepare the sauce: In a small saucepan, combine ¼ cup teriyaki sauce, 2 tablespoons sake, and 1 tablespoon chicken broth.
- Bring the sauce to a simmer over medium heat, scraping up any browned bits from the skillet.
- Once the chicken is cooked, drizzle the teriyaki sauce over it.
- Garnish with sliced green onions and serve immediately with lemon rice pilaf and sesame green beans.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
17g
Fat
19g
Carbs
9g
