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Chicken & Katsu Sauce

Chicken & Katsu Sauce

with Sweetcorn Rice & Sesame Slaw

A golden crumb demands a top tier sauce to accompany it and these chicken breast need just that. Let’s introduce the star of tonight’s dinner, katsu sauce, perfect for drizzling over these chick’n tenders and corn rice.

This recipe is under 650kcal per serving.

We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Over 30g protein
Calorie Smart
Allergens:
Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 tin

sweetcorn

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

chicken breast

1 packet

Katsu Paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1

carrot

1 packet

Slaw Mix

1 packet

Plant-Based Mayo

1

Spring Onion

Not included in your delivery

olive oil

1.25 cup

water (for the rice)

2 tsp

brown sugar

¼ cup

water (for the sauce)

20 g

plant-based butter

drizzle

vinegar (rice wine or white wine)

1 tsp

sesame oil

(Contains Sesame; )

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Nutrition Values

Energy (kJ)2552 kJ
Fat27.3 g
of which saturates9 g
Carbohydrate49.9 g
of which sugars13.7 g
Dietary Fibre6.4 g
Protein43.7 g
Sodium967 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Finely chop garlic. Thinly slice spring onion. Drain sweetcorn. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic and sweetcorn until fragrant, 1-2 minutes.

2
2

• Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

3
3

• When the rice has 10 minutes remaining, cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil . • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a plate and cover to keep warm.

4
4

• Wipe out the frying pan, then return to medium heat. Cook katsu paste, the brown sugar, water (for the sauce) and plant-based butter, stirring, until slightly reduced, 1-2 minutes.

5
5

• Meanwhile, grate carrot. Combine slaw mix, carrot, plant-based mayo, the sesame oil and a drizzle of vinegar in a medium bowl. Season to taste.

6
6

• Divide corn rice and sesame slaw between bowls. Top with seared chicken and katsu sauce. • Garnish with spring onion to serve. Enjoy!