- 1 1/4 cups panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
- 4 teaspoons wasabi powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 eggs, beaten to blend
- 4 skinless boneless chicken breast halves, flattened to 1/3-inch thickness between plastic wrap
- 4 tablespoons peanut oil
- 3 tablespoons teriyaki sauce
- 3 tablespoons sake
- 3 tablespoons low-salt chicken broth
- 3 green onions, thinly sliced
- 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.
- 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.
- 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.