45g of Protein

Crispy Panko Chicken Thighs

with Bok Choy, Rice & Sweet Chili Mayo

45 MIN

2 Servings

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From the Test Kitchen

In this aromatic dish, juicy chicken thighs coated in panko breadcrumbs achieve an irresistibly crunchy, golden brown exterior before perching atop a bed of fluffy white rice elevated by tender bok choy. A creamy combination of sweet chili sauce and mayonnaise is perfect for drizzling on top.
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Dietary Information

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45g Of Protein

Nutrition

PER SERVING
Calories

810 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Boneless, Skinless Chicken Thighs
½ cup Long Grain White Rice
1 Pasture-Raised Egg
10 oz Baby Bok Choy
2 Scallions
1¼ cups Panko Breadcrumbs
2 Tbsps All-Purpose Flour
3 Tbsps Sweet Chili Sauce
1 Tbsp Soy Sauce
2 Tbsps Mayonnaise

step-by-step

instructions

Cook Along

1 Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sweet chili sauce and mayonnaise.

3 Cook the bok choy

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped bok choy; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until combined. Transfer to a bowl and cover with foil to keep warm. Rinse and wipe out the pan.

4 Bread & cook the chicken

Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a separate plate. In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken. Cook 6 to 8 minutes per side, or until golden brown and cooked through.* Transfer to a paper towel-lined plate; immediately season with salt.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Finish the rice & serve your dish

To the pot of cooked rice, add the cooked bok choy. Stir to combine. Taste, then season with salt and pepper if desired. Thinly slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken. Drizzle with the sweet chili mayo and garnish with the sliced green tops of the scallions. Enjoy!

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