PANKO AND GINGER CRUSTED CHICKEN WITH STIR FRIED VEGETABLES AND SWEET & SOUR MUSTARD SAUCE

PANKO AND GINGER CRUSTED CHICKEN WITH STIR FRIED VEGETABLES AND SWEET & SOUR MUSTARD SAUCE image

Yield 4 Servings

Number Of Ingredients 17

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Sauce
1/2 cup honey
1/4 cup Chinese mustard
2 Tablespoons rice wine vinegar
Chicken
4 Boneless, skinless chicken breast
2 cups Panko Bread Crumbs
2 Tablespoons peeled and minced fresh ginger
1 egg (lighly beate)
2 Tablespoons canola oil
Vegetables
2 Tablespoons canola oil
1 Tablepoons peeled and mince fresh ginger
2 cups coarsley chopped bok choy
1/2 cup juliened leeks (white part only)
1/2 cup sliced water chestnuts
1 cup bean sprouts

Steps:

Prepare sauce: Combine the honey, mustard and vinegar in a small saucepan and cook over medium heat for 5 minutes or until warm. Chicken: Cut each breast lengthwise into 4 strips and season with salt and pepper. Combine the panko bread crumbs and grated ginger in a shallow dish. Dip each chicken strip in the egg and coat with panko mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the panand drain on paper towel. Prepare the Vegetables: Heat the canola oil in a large saute pan over medium heat. Add the ginger and cook for 30 seconds. Add the bok choy, leeks and water chestnuts and cook, stirring for 3 minutes. Add the bean sprouts and cook for 2 minutes or until the vegetable are just tender. Spoon some of the vegetable in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over the chicken and around the plate.