pieces sliced fresh ginger, about 1/4 inch thick each
tablespoon sliced scallions
teasoon soy sauce
cup panko bread crumbs
tablespoons sesame seeds
tablespoons canola oil
tablepoons sesame oil, divided
cup sliced scallions
ounces Shiitake or Portobello mushrooms, sliced
cup shelled frozen edamame (soy beans), thawed
Preheat oven to 200°F. In large saucepan, combine chicken stock, star anise, soup mix, 1 teaspoon sesame oil, ginger pieces and 1 tablespoon sliced scallions. Bring mixture to a boil, reduce heat slightly and cook until stock is reduced to about 1 cup (about 25 minutes). Strain solids from stock and set aside.
While stock is reducing, pound chicken breast halves to 1/2 inch thickness. If breasts are large, cut in half length-wise. In small bowl, beat together egg, soy sauce and 1 tablespoon water. In medium bowl, combine panko and sesame seeds. Dip each chicken piece in egg mixture and then in panko mixture, pressing crumbs to chicken to adhere.
In large saucepan over medium high heat, warm 1 tablespoon canola oil and 1 tablespoon sesame oil. Place chicken in pan in one layer and sauté for about 4 minutes per side. Remove to oven-proof platter and place in oven to keep warm. Repeat with remaining chicken, adding 1 tablespoon canola oil and 1 tablespoon sesame oil for second batch. Place all chicken in warm oven.
In same pan, add remaining tablespoons canola oil and sesame oil. Add 1/4 cup scallions and sauté over medium heat for about 1 minute. Add mushrooms; sauté over high heat for about 3 minutes until mushrooms are softened. Add edamame and sauté for 3 – 4 minutes until heated throughout. Add reserved stock to pan; bring to a boil and cook 3 – 4 minutes to reduce liquid by about 1/4 cup. Serve by spooning sauce and vegetables onto platter, topped with warmed chicken.