Sesame Katsu Chicken & Veggie Rice
with Bacon, Golden Curry Sauce & Cucumber Salad
- Sesame
- Wheat
- Gluten
- Soy
- Soy
- Wheat
- Gluten
- May contain traces of allergens
- Fish
- Eggs
- Milk
- Cashew
- Almond
- Sesame
Take your tastebuds on a fusion trip with crunchy panko and sesame-coated chicken drizzled in silky katsu curry sauce. Served with cauliflower and broccoli rice plus a crisp cucumber salad, it’s light, fresh and seriously satisfying.
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Soy, Wheat, Gluten)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
320 g
Chicken Breast
1 packet
Japanese Dressing
(Contains: Wheat, Gluten, Sesame, Soy May be present: Fish, Eggs)
1
Cucumber
1 packet
Mixed Salad Leaves
1 packet
Japanese Curry Paste
(May be present: Eggs, Gluten, Milk, Soy, Fish, Cashew, Almond, Sesame, Wheat)
1
Lime
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
2
Garlic
1
Radish
1 packet
Broccoli & Cauliflower Rice Mix
100 g
Diced Bacon
Nutrition
Utensils
Cooking Steps
• Finely chop garlic.
• Slice cucumber (see ingredients) into thin
half-moons.
• Thinly slice radish.
• Zest lime to get a pinch and slice into wedges.
• Place your hand flat on top of chicken breast
and slice through horizontally to make two
thin steaks.
• In a shallow bowl, combine the plain flour
and salt. In a second shallow bowl, whisk the
egg. In a third shallow bowl, combine panko
breadcrumbs and sesame seeds.
• Dip chicken into the flour mixture to coat, then
into the egg and finally into the breadcrumbs.
Set aside on a plate.
• Heat a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and cook, breaking up with a spoon, until golden, 6-7 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with enough olive oil to coat the base. • Cook crumbed chicken in batches until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate and season with salt and pepper.
TIP: Add extra oil if needed so the crumbed chicken
doesn’t stick to the pan!
TIP: Chicken is cooked through when it’s no longer
pink inside.
• Drain oil, wipe out pan, then return to
medium-high heat with a drizzle of olive oil.
Cook garlic until fragrant, 1 minute.
• Add broccoli & cauliflower rice mix and cook
until softened, 2-4 minutes.
• Season to taste. Transfer to serving bowls.
• Return pan to medium-high heat. Cook
Japanese curry paste and the water, stirring to
combine, until slightly reduced, 2-3 minutes.
• Add the butter and brown sugar and stir until
melted and combined, 1 minute.
• In a medium bowl, combine cucumber, radish, mixed salad leaves, Japanese dressing, lime zest and a squeeze of lime juice. Season to taste.
• Slice chicken.
• Top veggie rice with sesame katsu chicken and cucumber salad.
• Pour golden curry sauce over chicken. Sprinkle with bacon. Serve with any remaining lime wedges. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers were split — some loved the vegetable rice and found the overall flavours worked well together; others felt the curry and Japanese dressing clashed.
- Ease of prep: The recipe takes a little longer than expected, particularly when crumbing and cooking the chicken in batches.
- Suggestions: Double or even triple the curry sauce if you prefer a saucier result, as one reviewer found the amount provided too little for two people. Keep an eye on the broccoli and cauliflower rice cook time to ensure the pieces are fully tender before serving.
