Crispy Chicken Teriyaki Sesame Noodle Bowl ​

Directions

1. Trim the bok choy, discarding the ends. Roughly chop the stalks and leaves, then rinse and dry. Set aside. ​
2. Place flour, egg and panko into 3 separate shallow bowls. Season the panko with salt, pepper, onion powder, and garlic powder.​
3. Prepare the chicken by cutting the breast into two filets. Coat each filet in flour, then egg, then into the panko before placing into the basket of an air fryer. Cook at 370ºF for 15 minutes, turning halfway through. ​
4. While the chicken is cooking, bring a large pot of water to a boil. Add noodles and cook for 4 minutes, then strain and set aside.​
5. Use a mandolin or sharp knife to thinly slice the garlic. Heat oil in a large skillet over medium heat, then add garlic and bok choy. Stir frequently, cooking until garlic is golden brown and bok choy begins to wilt, around 5 minutes. Remove from heat.​
6. Add sauce and noodles to the skillet, tossing to coat. ​
7. Once chicken is browned and crispy, remove from the air fryer and slice into strips. Top noodles with desired amount of chicken strips and garnish with chopped green onion. Enjoy!

Recipe created in partnership with Remi at @cookingwithremi​