Crispy Panko Chicken with Ponzu Chili Mayo, Scallion Rice and Roasted Asparagus

Craving a dinner that’s both crispy and saucy, with a side of fluffy rice and tender veggies? This dish delivers on all fronts. Juicy chicken cutlets get a crunchy panko coating, then are baked until golden and served with a zesty ponzu chili mayo that adds a tangy kick. Fluffy jasmine rice, studded with scallions and roasted asparagus complete the meal.

It’s a complete plate that feels special enough for a weekend but comes together easily on a weeknight. The best part? Everything cooks in the oven and on the stovetop simultaneously, so you’ll have dinner on the table in about 30 minutes.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if using.
2. In a small bowl, combine panko, garlic powder, a drizzle of oil, salt and pepper. In another small bowl, whisk together ponzu sauce, sweet Thai chili sauce and half the mayonnaise (reserve the rest).
3. Melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites and cook until slightly softened, about 1 minute. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Place chicken on one side of a baking sheet. Spread the remaining mayonnaise onto the tops of the chicken, then mound with the panko mixture, pressing firmly to adhere (no need to coat the undersides).
5. Toss asparagus (and broccoli if using) on the empty side of the same baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until chicken is browned and cooked through and vegetables are tender, 18-22 minutes. (If vegetables finish early, remove them and continue roasting chicken.)
6. Fluff rice with a fork; season with salt and pepper. Divide rice, vegetables and chicken between plates. Drizzle chicken with the ponzu chili mayo. Sprinkle everything with scallion greens.

Recipe Tips

FAQ

Can I use broccoli instead of asparagus?

Yes, you can substitute broccoli for asparagus. Cut it into bite-size pieces and roast alongside the chicken.

What can I use instead of ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute for ponzu.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.