Recipe

Panko Coriander Chicken

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Panko Coriander Chicken

Crusty chicken served with rice, carrots, spring onions & fresh coriander in a honey soy dressing.


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Ingredients to serve 2

  • ½ cup x basmati rice
  • 3 x chicken breasts
  • ¾ cup x panko breadcrumbs
  • 1 tsp x coriander seeds – chop roughly
  • 1 tbsp x sesame seeds
  • 1 x eggs (from your pantry) – beat lightly
  • 1½ tbsp x soy sauce
  • 1½ tbsp x rice wine vinegar
  • 1 sachet x honey
  • 1 x carrots – peel & dice (½ cm)
  • 2 x spring onions – slice thinly at an angle
  • 3g x fresh coriander – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • cling wrap (from your pantry)
  • paper towels (from your pantry)

Ingredients to serve 4

  • 1 cup x basmati rice
  • 6 x chicken breasts
  • 1½ cups x panko breadcrumbs
  • 2 tsp x coriander seeds – chop roughly
  • 2 tbsp x sesame seeds
  • 2 x eggs (from your pantry) – beat lightly
  • 3 tbsp x soy sauce
  • 3 tbsp x rice wine vinegar
  • 2 sachets x honey
  • 2 x carrots – peel & dice (½ cm)
  • 4 x spring onions – slice thinly at an angle
  • 5g x fresh coriander – chop leaves roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • cling wrap (from your pantry)
  • paper towels (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (1½ cups for 4; ¾ cups for 2) with a pinch of salt and boil gently for 12 minutes until cooked, but with a slight bite. Drain.

Step 3

Chicken breasts: Place the chicken breasts between two sheets of cling wrap and bash with a rolling pin (or full wine bottle) to flatten (1½ cm). Season with salt and pepper. Mix together the panko, coriander seeds and sesame seeds. Dip the breasts in the eggs (shake off excess) then into the panko mix (make sure to coat evenly). Place a pan on medium-high heat and cover the base with olive oil. When hot, add the crumbed chicken and fry for 3-4 minutes a side until golden and cooked through. Season with salt and pepper. Remove and drain on paper towels.

Step 4

Saucy rice: To make the sauce, mix together the soy sauce, rice wine vinegar and honey. Add the carrot, spring onions, fresh coriander and ¾ of the sauce to the rice and mix through.

Step 5

Serve the crispy chicken with the saucy rice and the REST of the honey soy sauce on the side, as a dipping sauce.

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