Sesame-Crusted Chicken & Sautéed Veg

• Trim green beans and cut in half. 
• Roughly chop Asian greens. Set aside. 
• In a small bowl, combine the mayonnaise and rice 
wine vinegar. Set aside. 
• Place chicken breast between two sheets of baking 
paper. Pound with a meat mallet or rolling pin until 
an even thickness, about 1cm-thick. 
Little cooks: Kids can take charge by combining the 
mayonnaise and rice wine vinegar! 

• In a shallow bowl, combine sweet soy seasoning 
and the salt. 
• In a second shallow bowl, whisk the egg. 
• In a third shallow bowl, combine mixed sesame 
seeds and panko breadcrumbs. 
• Coat chicken first in the spice mixture, followed 
by the egg, and finally the sesame crumb mixture. 
Transfer to a plate. 
Little cooks: Kids can help crumb the chicken! Use one 
hand for the wet ingredients and the other for the dry 
ingredients so you don't end up with sticky fingers. 

• In a large frying pan, heat enough olive oil to coat 
the base over medium-high heat. 
• When oil is hot, cook chicken until golden and 
cooked through, 2-4 minutes each side. Transfer to 
a paper towel lined plate. Cover to keep warm. 
TIP: Add extra oil if needed so the chicken doesn't stick 
to the pan! 
TIP: Chicken is cooked through when it's no longer  
pink inside. 

• Wash and dry the frying pan, then return to  
medium-high heat with a drizzle of olive oil. 
• Stir-fry green beans until softened, 5-6 minutes. 
• Add Asian greens and cook until wilted, 
1-2 minutes. Stir in the soy sauce, then remove  
pan from heat.