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.
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Ingredients
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
cucumber
1 bunch
Asian Greens
1
onion
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
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
butter
(Contains Milk; )
1.25 cup
water (for the rice)
2 tbs
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
2 tsp
brown sugar
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• 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!