Crispy Sesame Panko Chicken with Garlic Kale and Ginger Lime Rice

Get ready for a dinner that’s packed with crunch, heat and vibrant greens. This crispy sesame panko chicken features a golden, toasted crust that pairs perfectly with tender garlicky kale and fluffy rice infused with fresh ginger and lime. A creamy wasabi dipping sauce adds a spicy kick that ties everything together.

This dish is all about contrast: the crunchy chicken, the soft rice and the slightly bitter kale. It’s a balanced meal that comes together quickly, making it ideal for a weeknight dinner that feels special. The best part? The wasabi sauce is incredibly easy to whisk up and adds a restaurant-quality touch.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 teaspoon Wasabi PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly oil it.
2. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
3. While the rice cooks, prepare the kale: Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Mince the garlic clove. Peel and grate the ginger (you’ll use half for the rice and half for the chicken).
4. Make the wasabi sauce: In a small bowl, whisk together 4 tablespoons mayonnaise, 0.5 teaspoon wasabi paste and a squeeze of lime juice (about 1 teaspoon). Season with salt to taste. Set aside.
5. Prepare the chicken: Pat the chicken cutlets dry with paper towels. Season both sides with garlic powder, salt and pepper. In a shallow dish, combine 0.25 cup panko breadcrumbs and 1 tablespoon sesame seeds. Press the chicken into the mixture, coating both sides evenly.
6. Heat 2 teaspoons cooking oil in a large oven-safe skillet over medium-high heat. Add the chicken and cook until golden brown, about 2-3 minutes per side. Transfer the skillet to the oven and bake until the chicken is cooked through, about 5-7 minutes (internal temperature reaches 165°F).
7. Meanwhile, cook the kale: In a separate large skillet, heat 2 teaspoons cooking oil and 2 tablespoons butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the kale and cook, stirring frequently, until wilted and tender, about 3-4 minutes. Season with salt and pepper.
8. Finish the rice: Stir the remaining grated ginger, a squeeze of lime juice (about 1 teaspoon) and 0.25 teaspoon sugar into the cooked rice. Adjust salt to taste.
9. Serve: Slice the chicken if desired. Divide the ginger-lime rice and garlicky kale between plates. Top with the crispy sesame panko chicken and serve with the creamy wasabi sauce on the side.

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 cooking time according to package instructions.

What can I use instead of wasabi paste?

If you don’t have wasabi, you can mix mayonnaise with a little horseradish or sriracha for a similar kick.

Can I make this dish ahead of time?

The chicken is best served fresh for maximum crunch. However, you can prepare the rice and kale in advance and reheat them. The wasabi sauce can be made a day ahead and refrigerated.