I subbed panko for the breadcrumbs and they got gorgeously crispy after frying. Delicious. I think the mayo and soy sauce drizzle was what made the dish. Such a simple combination that packed a lot of flavor. And you can't go wrong with rice and green beans sprinkled with sesame seeds. I can't wait to make this one again.
Crunchy Chicken with Sesame Rice and Green Beans
Modified from Everyday with Rachael Ray
1 cup rice
Salt and pepper
2 tablespoons toasted sesame seeds
1/3 cup mayonnaise
1 teaspoon soy sauce
1 cup panko
1 1/2 tablespoons extra-virgin olive oil, plus more for frying
1 pound skinless, boneless chicken breasts, cut into 1-inch strips
1 pound green beans
Preheat the oven to 200°. In a small saucepan, bring 1 1/4 cups water, the rice and 1/2 teaspoon salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 20 minutes. Fluff with a fork and sprinkle with 1 tablespoon sesame seeds.
Meanwhile, in a bowl, stir together the mayonnaise, soy sauce and 1 tablespoon water. Put panko on a plate. In a shallow bowl, beat the eggs.
Fill a large skillet with enough olive oil to reach a depth of 1/4 inch and place over medium-high heat. Season the chicken with salt and pepper; dip into the eggs, then into the panko. Working in 2 batches, add the chicken to the pan and cook, turning once, until cooked through, about 5 minutes; drain on a paper-towel-lined baking sheet. Transfer to the oven to keep warm.
Wipe out the skillet and fill with enough water to reach a depth of 1/2 inch; add 1 1/2 tablespoons olive oil and bring to a boil. Add the green beans and cook until tender, 5 minutes. Drain; season with salt and pepper, then sprinkle with the remaining 1 tablespoon sesame seeds. Serve with the rice and chicken. Drizzle the chicken with the sauce.