INGREDIENTS:

• ⅔ cup soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• 2 tsp grated ginger
• 2 tbsp chopped green onions
• 1 teaspoon, sesame seeds
• 4 chicken cutlets, or 2 boneless chicken breasts sliced in half horizontally
• 1 cup Panko
• chili flakes
• 1 bag frozen shelled edamame
• 2 cup rice, cooked
• cucumber, avocado, yum yum sauce –for serving

DIRECTIONS:

1. In a medium bowl, combine 2/3 cup soy sauce, sesame oil, honey, ginger, green onion, 1 teaspoon sesame seeds, and chili flakes.
2. Place the chicken in a bowl and pour over 3-4 tablespoons of the sauce, save the rest for serving. Let the chicken sit 10 minutes.
3. Place the Panko and 3 tablespoons sesame seeds in a shallow bowl. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to pound the crumbs in. Place the chicken on a plate.
4. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board.
5. Add the edamame to the skillet, cook until thawed, then add 2 tablespoons soy sauce. Cook another minute, then remove from the heat.
6. To assemble, slice the chicken into thin strips. Add the rice to bowls, top wit cucumber, avocado, chicken, green onions. Spoon over reserved soy sauce and yum yum sauce.

Original recipe available here.