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

This crispy panko-crusted chicken is the perfect solution for those days when you’re dreaming of dinner long before it’s time to cook. With a crunchy coating, a tangy ponzu chili mayo drizzle and sides of fluffy scallion rice and roasted green beans, this meal is a complete crowd-pleaser.

Ready in about 30 minutes, this recipe brings together simple ingredients for a satisfying and flavorful dinner. The chicken stays juicy inside while the panko gets golden and crunchy and the ponzu chili mayo adds a zesty kick. Serve it all with fragrant scallion rice and tender green beans for a balanced plate.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green parts. Trim the green beans if needed.
2. In a small bowl, combine the panko breadcrumbs, garlic powder, a drizzle of oil and a pinch of salt and pepper. In another small bowl, whisk together the ponzu sauce, sweet Thai chili sauce and half of the mayonnaise (reserve the rest).
3. Melt the butter in a small pot over medium-high heat. Add the scallion whites and cook until slightly softened, about 1 minute. Stir in the jasmine rice, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. While the rice cooks, pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place the chicken on one side of a baking sheet. Spread the remaining mayonnaise onto the tops of the chicken, then press the panko mixture firmly onto the mayonnaise (no need to coat the undersides). On the empty side of the same baking sheet, toss the green beans with a drizzle of oil, salt and pepper. (For 4 servings, use a second baking sheet; roast chicken on the top rack and green beans on the middle rack.)
5. Roast on the top rack until the chicken is browned and cooked through and the green beans are tender, 15-18 minutes. If the green beans finish first, remove them from the sheet and continue roasting the chicken.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice, green beans and chicken among plates. Drizzle the chicken with the ponzu chili mayo and sprinkle with the scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the water 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. The rest of the ingredients are naturally gluten-free.

Can I prepare any components ahead of time?

You can slice the scallions and trim the green beans in advance. The ponzu chili mayo can also be mixed ahead and stored in the fridge. Cook the chicken and rice just before serving for best texture.