Panko-and-Ginger-Crusted Chicken with Stir-Fried Vegetables and Sweet and Sour Mustard Sauce

Ingredients:
Sauce
-1/2 cup honey
-1/4 cup Chinese mustard
-2 tablespoons rice wine vinegar
Chicken
-4 boneless, skinless chicken breasts
-Salt and freshly ground black pepper
-2 cups panko
-2 tablespoons peeled and minced fresh ginger
-1 egg, lightly beaten
-2 tablespoons canola oil
Vegetables
-2 tablespoons canola oil
-1 tablespoon peeled and minced fresh ginger
-2 cups coarsely chopped bok choy
-1/2 cup julienned leeks (white part only)
-1/2 cup sliced water chestnuts
-1 cup bean sprouts

Cooking Instructions:
To prepare the sauce:
Combine the honey, mustard, and vinegar in a small saucepan and cook over medium heat for 5 minutes, or until warm

To prepare the chicken:
Cut each chicken breast lengthwise into 4 strips and season with salt and pepper. Combine the panko and the ginger in a small bowl. Dip each chicken strip in the egg and coat with the panko mixture. Heat the canola oil in a large sauté pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels.

Meanwhile prepare the vegetables:
Heat the canola oil in a large sauté pan over medium heat.
Add the ginger and cook for 30 seconds. Add the bok choy, leeks, and water chestnuts and cook, stirring, for 3 minutes. Add the bean sprouts and cook 2 minutes, or until the vegetables are just tender.
Spoon some of the vegetables in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over chicken.

Makes 4 servings.

Note: I've found that if you don't have panko handy, plain breadcrumbs work just fine. And its best to get the ginger as finely minced as you possibly can, don't let any large pieces in as theyll just burn and smoke in the frying process.