Ingredients:
1 1/4 cups panko (Japanese breadcrumbs) or 1 1/4 cups fresh breadcrumbs, made from crustless french bread
4 teaspoons wasabi powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten to blend
4 boneless skinless chicken breast halves, flattened to 1/3 inch thickness between plastic wrap
4 tablespoons peanut oil
3 tablespoons teriyaki sauce
3 tablespoons sake
3 tablespoons low sodium chicken broth
3 green onions, thinly sliced
Directions:
Combine panko, wasabi powder, salt, and pepper in large shallow dish.
Place eggs in pie dish.
Dip chicken, 1 breast at a time, in egg, then in panko mixture.
Turn to coat completely.
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat.
Saute 2 chicken breasts until golden and cooked through, about 3 minutes per side.
Transfer to platter.
Repeat with remaining oil and chicken.
Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits.
Drizzle sauce over chicken.
Sprinkle with sliced green onions and serve.
Servings: 4
Time preparation: 5 min.
Time total: 30 min.