Crispy Bang Bang Chicken
Jasmine Rice and Snow Peas
Ingredients
- 2 large eggs
- 1½ cups panko breadcrumbs
- 1½ tsp garlic powder
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp vegetable oil
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
- 1 Tbsp Sriracha
Instructions
- Preheat oven to 400°F. Whisk eggs in a shallow bowl. Stir together breadcrumbs and garlic powder in a second shallow bowl.
- Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet. Sprinkle chicken with salt and pepper. Dip chicken in egg, letting excess drain off; dredge in breadcrumb mixture, pressing gently to adhere.
- Cook chicken, in 2 batches, in 1 Tbsp hot oil per batch in a large skillet over medium-high heat 3 to 4 minutes per side or until golden brown on both sides. Transfer chicken to a lightly greased wire rack over a rimmed baking sheet. Bake 10 minutes or until done.
- Meanwhile, stir together mayonnaise, chili sauce, and Sriracha. Serve sauce with chicken.
Side Dish Ingredients
- 2 (3.5-oz) pouches boil in bag jasmine rice
- 3 green onions, thinly sliced
- 2 (8-oz) pkg snow peas
- 1½ tsp garlic powder
- ½ tsp salt
Side Dish Instructions
- Cook rice according to package directions. Stir in green onions.
- Cook snow peas according to package directions. Stir in garlic powder and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
466
|
152
|
618
|
| Fat (g) | 24 | 0 | 24 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 38 | 4 | 42 |
| Carb (g) | 20 | 33 | 53 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 598 | 195 | 793 |
| T. Sugs (g) | 5 | 3 | 8 |
| A. Sugs (g) | 0 | 0 | 0 |
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