Crispy Sesame Chicken

with Scallion Rice & Roasted Broccoli

Active:

30m

Total:

30m

Chicken coated with panko breadcrumbs, togarashi, and nutty sesame seeds fries in the pan to create a delightfully crispy crust—perfect for soaking up the umami-rich combo of hoisin sauce and sesame dressing drizzled on top.

Details

Nutrition per serving

48g Protein / 5g Fiber / 780 Calories

Air Fryer Instructions

45g Of Protein

Ingredients

10 oz

Boneless Chicken Breast Pieces

½ cup

Long Grain White Rice

1 each

Pasture-Raised Eggs

8 oz

Broccoli

2 each

Scallions

½ cup

Panko Breadcrumbs

⅔ cup

All-Purpose Flour

3 tbsp

Sesame Dressing

2 tbsp

Hoisin Sauce

1 tsp

Black & White Sesame Seeds

½ tbsp

Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the sesame dressing and hoisin sauce.

step 2

Cook the rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Carefully add the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings); stir to combine. 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.

step 3

Roast the broccoli

Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Air Fryer: Cook the broccoli at 390°F for 7 to 9 minutes.

step 4

Bread the chicken

Meanwhile, crack the egg(s) into a bowl; beat until smooth. Season with salt and pepper. On a large plate, combine the breadcrumbs, togarashi, and sesame seeds; season with salt and pepper. Place the flour in a bowl; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Working in batches, thoroughly coat the seasoned chicken in the seasoned flour (shaking off any excess), then in the beaten egg(s) (letting any excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere).

step 5

Cook the chicken & serve your dish

In a large nonstick pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded chicken in an even layer (discarding any excess breadcrumbs). Cook, without stirring, 3 to 4 minutes, or until golden brown. Flip the chicken and cook, without stirring, 3 to 4 minutes, or until crispy and cooked through. Transfer to a paper towel-lined plate. Immediately season with salt. Serve the cooked rice topped with the cooked chicken and roasted broccoli. Drizzle with the sesame-hoisin sauce and garnish with the sliced green tops of the scallions. Enjoy!

Air Fryer: Cook the chicken at 400°F for 9 to 11 minutes.