Serves 4

Ingredients

• 2 TBSP sesame seeds
• 1 cup rice
• 1 chicken bouillon cube
• 1 TBSP butter
• 1/3 cup mayonnaise
• 1 tspn soy sauce
• 2 cups panko bread crumbs
• 1 tsp chili powder
• 2 eggs, beaten
• 1 ½ to 2 lbs chicken breast ,
• boneless, skinless, cut into 1”
• strips
• 2 lbs green beans

Directions

1. Preheat the oven to 200°.
2. In a skillet toast the sesame seeds until golden brown under medium -high heat, approx 3 to 5 minutes. Set aside.
3. In a small saucepan, bring 1 ½ cups water , the rice, chicken bouillon , butter and a pinch of salt to a boil. Lower the heat, cover and simmer until the water is absorbed, about 20 minutes. Fluff with a fork and sprinkle with half of the seeds.
4. Meanwhile, in a small bowl, stir together the mayonnaise, soy sauce and 1 TBSP of water . Set aside.
5. In a shallow bowl, beat the eggs . Set aside In a pie dish combine the bread crumbs , chili powder , and a punch of salt and pepper .
6. Fill a large skillet with enough oil to cove r bottom and place over medium -high heat. Dip the chicken into the eggs, then into the breadcrumbs. Workin g in batches, add the chicken to the pan and cook, turning once, until cooked through, about 5 minutes per side . Transfer to the oven to keep warm.
7. Wipe out the skillet and fill with enou gh water to reach a depth of 1/4 inch and bring to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and return to the pan. Toss green beans with a swirl of olive oil , and sal t and pepper to ta ste, then sprinkle with the other half of the seeds.
8. Serve the chicken with the rice and green beans . Drizzle the chicken with the sauce.

Notes

• You can use any kind of breadcrumbs, but panko (Japanese style) are larger and crunchier.