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Week Night Meals Main Dish

Breaded Teriyaki Chicken Fingers

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  • 4 chicken Breasts
  • 1/2 cup East West or Teriyaki Sauce
  • 1 cup flour
  • 2 eggs, beaten
  • 1 cup Japanese Panko breadcrumbs
  • Canola oil
  • Steamed Japanese Rice (Nishiki brand recommended)
  • Steamed vegetable medley


Slice chicken into 1/2-3/4 inch wide strips and marinate in East West Teriyaki in
refrigerator for 30 minutes to 2 hours.

Preheat oven to 250°. Preheat a large, heavy skillet over medium high heat.

Dredge marinated fingers in flour, dip in beaten egg, and then roll in Panko. Drizzle pan with a couple TBS of oil and when shimmering hot, fry chicken fingers quickly to brown on both sides – remove to oven to keep warm and repeat with remaining cutlets, refreshing oil as needed.

Serve over rice and steamed vegetables (broccoli, carrots, cauliflower and snap peas would be nice) – if you like sauce, drizzle with East West Teriyaki or Sesame Soy Dressing. Of if you are a dipper, try Tonkatsu, Sweet & Sour Sauce or Sweet Lemon glaze.


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