Chicken & Katsu Sauce

Name: Chicken & Katsu Sauce with Sweetcorn Rice & Sesame Slaw
Total time: 30 min
Yield: 2
Cuisine: Asian
Ingredients: 2 Garlic; 1 tin Sweetcorn; 1 packet Jasmine rice; 320 g Chicken Breast; 1 packet Plant-Based Mayo; 1 packet Slaw Mix; 1 packet Katsu Paste; 1 packet Crispy Shallots; 1 Carrot

with Sweetcorn Rice & Sesame Slaw

Get up to $175 off

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

1 tin

Sweetcorn

1 packet

Jasmine rice

320 g

Chicken Breast

1 packet

Plant-Based Mayo

(May be present: Sesame, Fish, Eggs, Soy. )

1 packet

Slaw Mix

1 packet

Katsu Paste

(May be present: Sesame, Fish, Eggs, Soy, Wheat, Gluten, Milk, Almond. )

1 packet

Crispy Shallots

Carrot

Nutrition Values

Calories531 kcal

Energy (kJ)2220 kJ

Fat22 g

of which saturates3.5 g

Carbohydrate43.7 g

of which sugars9.7 g

Dietary Fibre5.4 g

Protein40.9 g

Sodium889 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.

Cooking Steps

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

• 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!

• 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.

• 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.

• 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.

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