Wasabi Pea Crusted Chicken Recipes

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WASABI CRUSTED CHICKEN



Wasabi Crusted Chicken image

The wasabi powder, which can be found in the spice aisle or Asian foods section of most supermarkets, gives the crust a spicy kick. Serve with: Packaged Asian rice pilaf enlivened with a bit of lemon peel, and green beans sprinkled with sesame seeds. Dessert: Tapioca pudding.

Provided by b_dazzld

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4 cups panko breadcrumbs (Japanese breadcrumbs) or 1 1/4 cups 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 boneless skinless 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 sodium chicken broth
3 green onions, thinly sliced

Steps:

  • 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.

Nutrition Facts : Calories 450.9, Fat 19.3, SaturatedFat 3.9, Cholesterol 174.2, Sodium 1172.3, Carbohydrate 28.2, Fiber 1.9, Sugar 4.3, Protein 36.2

WASABI-CRUSTED CHICKEN BREASTS



Wasabi-Crusted Chicken Breasts image

Categories     Chicken     Sauté     Wasabi     Sake     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

WASABI ENCRUSTED TUNA STEAKS



Wasabi Encrusted Tuna Steaks image

This game fish will bite 'cha back! I serve this seared tuna garnished with a julienne of leek, carrot, snow peas and mung beans.

Provided by chefbeo71

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 6

Number Of Ingredients 9

1 tablespoon five-spice powder
1 tablespoon grated fresh ginger
2 tablespoons sake
2 tablespoons rice vinegar
2 tablespoons tamari
¼ cup sesame oil
2 pounds ahi tuna steaks, each about 1 inch thick
1 pound wasabi peas, crushed
2 tablespoons light brown sugar

Steps:

  • In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
  • Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
  • While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

Nutrition Facts : Calories 534 calories, Carbohydrate 51.8 g, Cholesterol 68.1 mg, Fat 11.6 g, Fiber 19.3 g, Protein 54.7 g, SaturatedFat 1.8 g, Sodium 403.9 mg, Sugar 10.8 g

WASABI CRUSTED CHICKEN BREASTS



Wasabi Crusted Chicken Breasts image

Adapted from Bon Appetit. This is absolutely "to die for!" Looks fab, but is quick and easy to prepare. Very gourmet!

Provided by Kimke

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/4 cups breadcrumbs
4 teaspoons wasabi powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten to blend
4 boneless skinless chicken breast halves
4 tablespoons peanut oil
3 tablespoons teriyaki sauce
3 tablespoons sake
3 tablespoons low sodium chicken broth
3 thinly sliced green onions

Steps:

  • Combine breadcrumbs, wasabi powder, salt, and pepper.
  • Place beaten eggs in pie dish.
  • Dip chicken in egg, then in breadcrumb 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 and bring to boil.
  • Scrape up browned bits.
  • Drizzle sauce over chicken.
  • Sprinkle with sliced green onions and serve.

Nutrition Facts : Calories 450.9, Fat 19.3, SaturatedFat 3.9, Cholesterol 174.2, Sodium 1172.3, Carbohydrate 28.2, Fiber 1.9, Sugar 4.3, Protein 36.2

WASABI PEA CHICKEN



Wasabi Pea Chicken image

Make and share this Wasabi Pea Chicken recipe from Food.com.

Provided by DrGaellon

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

4 boneless skinless chicken thighs
2 tablespoons olive oil, plus more for brushing
1/2 cup hot green wasabi peas
2 tablespoons unsalted butter

Steps:

  • Spread the chicken thighs open. Brush both sides of the chicken thighs with olive oil.
  • Whirl the wasabi peas in a blender until they are the consistency of bread crumbs, and spread them on a plate. (Always taste them first for saltiness and spiciness; you may need more salt or wasabi powder if they're bland.).
  • Dip one side of the chicken thighs into the peas, pressing gently so that the surface is evenly coated with the wasabi crumbs. Repeat with the other side of chicken thigh. Set aside and continue with the remaining chicken thighs.
  • In a large, flat-bottomed nonstick skillet, heat the butter and 2 tablespoons olive oil on medium.
  • Place the chicken thighs in the skillet and cook until the pea crust becomes crisp and starts to brown lightly, about 4 minutes. Turn and lightly brown the other side. Lift the edge of each piece carefully to check the browning, and lower the heat if necessary to prevent burning. Turn the thighs and continue to cook until the chicken is medium rare, about 4 minutes.
  • Remove to a paper towel-lined plate to drain briefly.
  • Place chicken into a baking dish and bake on 375 degrees for 12 to 15 minutes.

Nutrition Facts : Calories 192.7, Fat 15.2, SaturatedFat 5.3, Cholesterol 72.5, Sodium 60.3, Protein 13.6

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