Panko-Crusted Chicken with Bok Choy & Snap Pea Stirfry
Prep time: 
Cook time: 
Total time: 
  • 2 boneless, skinless chicken breasts
  • 1 cup coconut milk
  • 2 tablespoons red pepper flakes
  • ¼ cup smooth peanut butter
  • ½ teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1½ teaspoons Kosher salt
  • ¼ teaspoon black pepper
  • 1 cup panko bread crumbs
  • 1 cup neutral oil, such as grapeseed or vegetable
  • 2 baby bok choys, chopped
  • 2 cups snap peas, chopped
  • 4 cloves of garlic, minced
  • 1 bunch green onion, chopped finely
  • 2 tablespoons dark sesame oil
  • Salt & pepper to taste
  1. In a small bowl, combine coconut milk, red pepper flakes, peanut butter, ginger, garlic powder, Kosher salt, and black pepper.
  2. Stir until well combined and peanut butter incorporated into the mixture.
  3. Submerge the boneless, skinless chicken breasts in the marinade and refrigerate for 1-2 hours.
  4. Once chicken has marinated, heat neutral oil in pan on medium-high.
  5. Sprinkle bread crumbs on plate.
  6. Transfer marinated chicken from marinade to bread crumbs and thoroughly coat.
  7. Discard remaining marinade.
  8. Cook the coated chicken until bread crumbs are golden and chicken is cooked through.
  9. Once done, allow chicken to rest on paper towel to soak up any excess oil.
  10. In a frying pan, heat the sesame oil on medium-high.
  11. Add the chopped bok choy, snap peas, garlic and green onions.
  12. Continuously stir the vegetable mixture for about 4-5 minutes until tender.
Recipe by Today I Might... at