1 cup of rice
1 chicken breast
3 tbs tom yum paste
¾ cup panko breadcrumbs
¼ cabbage
⅓ cucumber
¼ cup mayonnaise
3 tbs canola oil
Sesame seeds, for garnish
Directions
Cook rice: Cook 1 cup of rice
Chicken: Slice 1 chicken breast into two thin cutlets. Carefully spread 2 tbs of tom yum paste over each side of the chicken, then dip in ¾ cup panko breadcrumbs. Pat the chicken into the crumbs to ensure an even coat. Set aside.
Vegetables & sauce: Shred ¼ cabbage. Slice ⅓ cucumber. In a small bowl, mix ¼ cup mayonnaise with 1 tbs tom yum paste. Set everything aside.
Cook chicken: Heat a large pan to medium heat and add 3 tbs canola oil. Once hot, add the chicken and cook for 3-4 minutes per side, until golden brown and cooked.
Serve: Plate up cooked rice, top with chicken and vegetables and finish with tom yum mayo and sesame seeds.
