Chicken Katsu & Garlic Rice

• While the rice is cooking, slice courgette into half-moons. • Slice cucumber into rounds. • Place courgette on a lined oven tray. Add a generous drizzle of olive oil, season with salt and toss to coat. Roast until just tender, 15 minutes. • Remove courgette from oven, then drizzle over the honey and gently toss to coat. Return to the oven and roast until tender, a further 7-10 minutes. Transfer to serving plates.

• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine sweet soy seasoning and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and crushed peanuts. • Coat chicken first into the flour mixture, followed by the egg and finally into the peanut-breadcrumb mixture. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. • Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. • Transfer to a paper towel-lined plate. TIP: Chicken is cooked through when it’s no longer pink inside.

• Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the water (for the sauce), brown sugar and the remaining butter, stirring, until slightly reduced, 2-3 minutes. • Meanwhile, combine slaw mix, cucumber, garlic aioli and ponzu sauce in a medium bowl. Season with salt and pepper.