Ingredients
1
1/4 cups panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
4
skinless boneless chicken breast halves, flattened to 1/3-inch thickness between plastic wrap
3
tbsp low-salt chicken broth
3
green onions, thinly sliced
Directions
1.
Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely.
2.
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.
3.
Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve.
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