1 medium Fuji or Granny Smith apple, peeled and cut into matchsticks
Directions
Preheat oven to 350 degrees.
Place once chicken breast into a gallon size zip top bag and using a heavy mallet, pound thin until even thickness. Repeat with all the chicken. Set aside.
In 3 medium bowls place flour in one, eggs and milk in one (whisk together) and
panko crumbs in one. Dredge chicken in flour and shake off any excess. Dip into egg mixture then coat in panko crumbs.
In a large oven proof skillet over medium high heat, heat 1 TBSP oil. Gently place chicken into pan and brown on one side for about 2-3 minutes. Flip chicken over and place into the preheated oven. If you don't have an oven proof skillet/pan, transfer chicken to a baking sheet. Continue to cook until chicken is cooked and no longer pink in the middle. About 15-20 minutes.
While chicken is cooking, in a medium pot combine soy sauce, water, brown sugar, ginger, corn starch and apple. Whisking constantly, bring to a boil and boil for 1 minute.
Turn heat down and simmer for 5 minutes. If your sauce gets too thick add a little more water. If it's still too thin, add in a little cornstarch.
In the same pan you cooked the chicken in, saute carrots and snap peas in about 2 tsp oil until just tender.
Slice chicken into strips and serve over cooked rice and vegetables. Pour sauce over and serve.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/fuji-chicken/