PANKO-AND-GINGER CRUSTED CHICKEN WITH SWEET AND SOUR MUSTARD SAUCE RECIPE

Panko-and-Ginger Crusted Chicken with Sweet and Sour Mustard Sauce Recipe image

Provided by cacelias

Number Of Ingredients 6

4 boneless, skinless chicken breasts
salt and freshly ground black pepper
2 cups panko bread crumbs
2 tablespoons peeled and minced ginger
1 egg slighly beaten
2 tablespoons canola oil

Steps:

Cut each chicken breast lenghtwise into 4 strips and season with salt and pepper. Combine the bread crumbs and the 2 tablespoons of ginger in a small bowl. Dip each chicken strip in the egg and coat with the bread crumb mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2-3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels. Serve with Sweet and Sour Mustard Sauce: 1/2 cup honey 1/2 cup Chinese mustard 2 tablespoons rice wine vinegar Combine all the ingredients in a small sauce pan and cook over medium heat for about 5 minutes, or until warm.