Panko-Crusted Chicken with Bok Choy & Snap Pea Stirfry

todayimight.com | Panko-Crusted Chicken with Baby Bok Choy and Snap Pea Stirfry

When we recently bought some baby bok choy at the grocery store the cashier had to ask us what it was in order to ring it through.  Despite having enjoyed it in many Chinese dishes over the years, I can’t say that I’ve ever bought any to cook with at home before.  My husband got the idea for a vegetable medley with baby bok choy from work and I came up with a chicken preparation that I thought would compliment.  The result is a panko-crusted chicken that has been marinated in an Asian-inspired marinade and served with jasmine rice and the baby bok choy and snap pea medley. The combination is super delicious!

Panko-Crusted Chicken with Bok Choy & Snap Pea Stirfry

Panko-Crusted Chicken with Bok Choy & Snap Pea Stirfry
 
Prep time
Cook time
Total time
 
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Ingredients
  • 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
Instructions
  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.

How It Comes Together

In a small bowl, combine coconut milk, red pepper flakes, peanut butter, ginger, garlic powder, Kosher salt, and black pepper. Stir until well combined and peanut butter incorporated into the mixture. Submerge the boneless, skinless chicken breasts in the marinade and refrigerate for 1-2 hours.

todayimight.com | Panko-Crusted Chicken Marinade

Once chicken has marinated, heat neutral oil in pan on medium-high. Sprinkle bread crumbs on plate. Transfer marinated chicken from marinade to bread crumbs and thoroughly coat. Discard remaining marinade. Cook the coated chicken until bread crumbs are golden and chicken is cooked through. Once done, allow chicken to rest on paper towel to soak up any excess oil.

todayimight.com | Pan Frying Panko-Crusted Chicken

In a frying pan, heat the sesame oil on medium-high. Add the chopped bok choy, snap peas, garlic and green onions. Continuously stir the vegetable mixture for about 4-5 minutes until tender.

If desired, prepare jasmine rice per package directions to accompany. Enjoy!

todayimight.com | Panko-Crusted Chicken with Bok Choy and Snap Pea Stirfry and Rice

Servings: 2
Calories per Serving: 564 (prepared panko-crusted chicken and vegetables only)


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