1/3 cup EACH light soy sauce and dark soy sauce
2 Tablespoons light brown sugar
2 inches ginger root, peeled and grated or minced
4 cloves garlic, grated or finely minced
1 Tablespoon toasted sesame oil
1-2 teaspoons 5 spice powder
2 teaspoons Sichuan coarse ground peppercorn, or coarse black pepper
1/8 teaspoon smoked cinnamon, optional (available online, La Boite)
2 teaspoons cornstarch, mixed with a splash of water to form slurry
4 Meati Classic Cutlets, thawed
1 ½ cups basmati or jasmine rice
2 ¼ cups chicken bone broth or stock
2 Tablespoons neutral oil
4 scallions, chopped
4 Tablespoons toasted sesame seeds
Mix the ingredients for the sauce in a medium size bowl (reserve about 3 tablespoons of the sauce in a smaller bowl) and add the Meati Classic Cutlets to the sauce. Let stand 10 minutes.
In a small pot, add the rice and broth and bring to a boil. Cover, reduce heat to a simmer and cook 15-18 minutes. Remove from heat and let sit for about 5 minutes and then fluff with a fork.
Preheat a nonstick skillet or cast iron pan over medium high heat and add the Classic Cutlets to the pan. Cook about 6-8 minutes, turning occasionally, until shellacked and cooked through. Spoon the reserved extra sauce over the top of the cutlets and let rest 5 minutes. Slice into strips.
Serve with rice and veg and top with scallions and sesame seeds.