Quick Weeknight Dinner - Panko Chicken with Honey Mustard Sauce

Like most food oriented people I am addicted to cookbooks. On my night table there is a large stack of them. And on my floor. And in my office. I devour them like most people devour a  juicy novel. I honestly think I keep the Post - it Note Company in business.  One night I was pawing through one by Charlie Trotter. Now, Charlie Trotter isn?t known for his quick recipes. In fact, ?Charlie Trotter? and ?quick weeknight dinner? seems to be an oxymoron. So I was very skeptical when I saw this recipe from his book ?Cooking at Home with Charlie Trotter?. Fortunately for you and me, I was wrong. This dish is weeknight friendly ( I timed it ? took me 30 minutes start to finish)  yet bears all the hallmarks of Trotter?s cooking ? restrained and  yes, even elegant. It hits all the trigger points - crunchy chicken - crisp vegetables and a light and tangy sauce soaked up by tender rice. 


Panko and Ginger Crusted Chicken with Stir Fried Vegetables and Sweet and Sour Mustard Sauce
Adapted from "Cooking at Home with Charlie Trotter"


1/2 cup honey
1/4 cup chinese mustard
2 tbsp. unseasoned rice wine vinegar
3 boneless, skinless chicken breasts
2 cups panko crumbs
1 tsp. dried, ground ginger
1 egg, slightly beaten
2 tbsp. canola oil


Vegetables
2 tbsp. canola oil
1 tbsp. peeled and minced fresh ginger
1/2 tsp. salt
1/2 tsp. ground white pepper
2 cups chopped bok choy
1/2 cup leeks, thinly sliced
1 cup snow peas
1/4 cup sliced scallions
4 cups hot cooked rice


For the sauce: In a small saucepan combine the honey, mustard and rice vinegar. Cook over low heat for 5 minutes - keep warm.


For chicken: Pre heat oven to 350 degrees.  Cut chicken breasts lengthwise into 4 strips and blot with a paper towel. In a small bowl, combine panko, ground ginger, salt and pepper and stir to combine. Line a sheet pan or cookie sheet with foil. Dip chicken strips into egg and then into panko crumbs, covering completely. Heat oil over medium heat in a large saute pan or skillet. When the oil is hot add the chicken strips. Cook for two to three minutes per side until edges are golden brown. Turn over and cook for an additional 2 to 3 minutes until golden brown. If chicken doesn't appear cooked through, don't worry - it will finish cooking in the oven. Place cooked chicken pieces on the cookie sheet and place in  the oven while you cook the remaining chicken. 
For vegetables: Wipe out the pan and add the remaining 2 tbsp. of canola oil. Heat over medium high heat until the oil is hot. Add the snow peas and cook for about 1 minute. Add the remaining vegetables and the ginger. Season with salt and pepper. Cook until the vegetables are tender but still firm to bite. 


To serve, place a cup of rice in the center of a warm dinner plate. Place 1/4 of the vegetables on the rice and top with the chicken strips. Drizzle the warm sauce over the chicken and vegetables. Garnish with the sliced scallions. 


NOTES: Feel free to add bean sprouts and/or water chestnuts to the vegetable stir fry if you wish. 


RICE: To cook the rice place 1 1/2 cups long grain white rice in a 2 qrt casserole. Add 3 3/4 cups of water. Season with salt and white pepper. Place in 350 degree oven and cook for 30 - 40 minutes  until rice has absorbed all the water.