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

After a long day, you deserve a dinner that feels like a dream. This crispy panko-crusted chicken, served with fluffy scallion rice and tender roasted broccoli, is exactly that. The chicken is baked until golden and crunchy, then drizzled with a life-affirming ponzu chili mayo that brings everything together.

This meal is all about texture and flavor: the crunch of the panko, the freshness of scallions, the slight char on the broccoli and the tangy, spicy mayo. It’s a complete plate that will make you forget about takeout.

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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

16 ounce BroccoliView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Cut broccoli into bite-size pieces if necessary.
2. In a small bowl, combine panko, garlic powder, a drizzle of oil (large drizzle for 4), salt and pepper.
3. In a separate small bowl, combine ponzu, chili sauce and half the mayonnaise (you’ll use the rest later).
4. Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook until slightly softened, 1 minute.
5. Stir in rice, 1¼ cups water (2¼ cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
6. While rice cooks, pat chicken dry with paper towels; season all over with salt and pepper. Place chicken on one side of a baking sheet (for 4 servings, spread out across entire sheet).
7. Spread remaining mayonnaise onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
8. Toss broccoli on empty side of same sheet with a drizzle of oil, salt and pepper. (For 4 servings, use a second sheet; roast chicken on top rack and broccoli on middle rack.) Roast on top rack until chicken is browned and cooked through and broccoli is tender, 18-22 minutes. TIP: If broccoli finishes first, remove from sheet and continue roasting chicken.
9. Fluff rice with a fork; season with salt and pepper. Divide rice, broccoli and chicken between plates. Drizzle chicken with ponzu chili mayo. Sprinkle everything with scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white basmati or long-grain rice. Adjust the water ratio and cooking time according to the package instructions.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure your ponzu sauce is gluten-free (some brands contain wheat).

Can I prepare the chicken ahead of time?

You can bread the chicken up to a few hours in advance and refrigerate it. Bake just before serving for the best crunch.