Asian Chicken Schnitzels & Garlic Rice
with Teriyaki Veggies & Aioli
- Milk
- Gluten
- Eggs
- Gluten(Wheat)
- Sesame
- Soy
- May contain traces of allergens
Give chicken schnitzel an Asian-style twist by serving it with garlic aioli for dipping, plus a side of teriyaki veggies. It's such a crowd-pleasing combo that you'd better prepare for repeat requests!
Ingredients
2 clove
garlic
1 packet
jasmine rice
1 packet
chicken breast
1
carrot
1 bag
green beans
1 packet
panko breadcrumbs
(Contains: Gluten(Wheat))
1 packet
teriyaki sauce
(Contains: Sesame, Soy)
1 packet
garlic aioli
(Contains: Eggs, Soy)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.25 cup
water
2.5 tbs
plain flour
(Contains: Gluten)
1
egg
(Contains: Eggs)
1 tsp
salt
Nutrition
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, place each chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until it is an even thickness, about 1cm thick. Thinly slice the carrot into half-moons. Trim and halve the green beans.
In a shallow bowl, combine the plain flour and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken first into the plain flour, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook the crumbed chicken in batches until golden and cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate lined with paper towel.
TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
Wipe out the frying pan and return to a mediumhigh heat with a drizzle of olive oil. Cook the carrot and green beans, stirring, until tender, 4-5 minutes. Add the baby spinach leaves and teriyaki sauce and cook, stirring, until wilted, 2 minutes. Season with pepper.
Slice the chicken schnitzels. Divide the garlic rice, chicken and teriyaki veggies between plates. Serve with the garlic aioli.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The garlic rice and teriyaki vegetables were standout hits, and the chicken schnitzel was widely enjoyed by kids and adults alike.
- Ease of prep: Instructions were easy to follow, though several reviewers noted the crumbing process is hands-on and takes longer than expected.
- Suggestions: Use enough oil to coat the base of the pan well — reviewers found this helps the crumb turn golden without burning; consider adding seasoning directly into the flour or breadcrumb mix to boost the chicken's flavour.
- Next-day meals: Leftovers kept well and made a satisfying lunch the next day, according to several reviewers.
