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Chicken Katsu & Garlic Rice
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Chicken Katsu & Garlic Rice

Chicken Katsu & Garlic Rice

with Garlicky Greens & Ponzu Cucumber

The warm tartness with notes of sweet will pop in your mouth and it’s all thanks to this katsu sauce poured over crumbed chicken. It’s a balance of flavours, from garlicky veggies to ponzu soaked cucumber but they’re walking that tightrope with ease. It deserves a round of applause.

Kid Friendly

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 Time40 minutes


Serving amount

3 clove


1 packet

jasmine rice

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



1 bunch

Asian Greens



1 packet

ponzu sauce

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

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

1 packet

panko breadcrumbs

(Contains Gluten; )

1 packet

chicken breast

(May be present Gluten, Soy. )

1 packet

Katsu Paste

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

Not included in your delivery

olive oil

40 g


(Contains Milk; )

1.25 cup

water (for the rice)

2 tbs

plain flour

(Contains Gluten; )



(Contains Egg; )

2 tsp

brown sugar

¼ cup

water (for the sauce)


Nutrition Values

Energy (kJ)3810 kJ
Fat28.3 g
of which saturates13.4 g
Carbohydrate111 g
of which sugars15.1 g
Protein50.2 g
Sodium1850 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.


Medium Saucepan
Large Frying Pan



• Finely chop garlic. • In a medium saucepan, heat half the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add the water (for the rice) and a generous pinch of salt to pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. 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!

Little cooks: Older kids can help add the rice to the saucepan under adult supervision. Be careful, the water is boiling!


• Meanwhile, thinly slice cucumber into half-moons. Roughly chop Asian greens. Slice onion into wedges. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a small bowl, combine ponzu sauce and cucumber and toss to coat. Set aside.

Little cooks: Take charge by combining the sauces!


• In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, add panko breadcrumbs. • Coat chicken first in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

Little cooks: Help crumb the chicken! Use one hand for the wet ingredients and the other for the dry ingredients to avoid sticky fingers.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 4-5 minutes. • Add Asian greens and remaining garlic and cook until fragrant and slightly wilted, 1-2 minutes. • Transfer to a medium bowl and cover to keep warm. Season to taste.


• Return the frying pan to medium-high heat with enough olive oil to coat the base. Cook crumbed chicken until cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate. • Wipe out the frying pan, then return to medium-high heat. Add katsu paste, brown sugar, water (for the sauce) and the remaining butter. Cook, stirring, until slightly reduced, 2-3 minutes. TIP: Chicken is cooked through when it's no longer pink inside.


• Slice crumbed chicken. • Divide garlic rice between bowls. Top with garlicky veggies, chicken schnitzel and katsu sauce. • Serve with ponzu cucumber. Enjoy!