Crunchy Chicken with Sesame Rice and Green Beans

Lately I've been disappointed with the recipes in Everyday with Rachael Ray (anyone else feel like she's run out of ideas and the new ones are just plain bizarre?), but this one for Crunchy Chicken with Sesame Rice and Green Beans was just a jazzed up version of chicken and rice so I thought I'd give it a whirl. Holy cow...it was just incredible.


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
2 eggs
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.