Plant-Based Crumbed Chicken & Katsu Sauce
with Sweetcorn Rice & Sesame Slaw
A golden crumb demands a top tier sauce to accompany it and these plant-based crumbed chick'n tenders need just that. Let’s introduce the star of tonight’s dinner, katsu sauce, perfect for drizzling over these chick’n bites and corn rice.
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
Ingredients
2 clove
garlic
1 tin
sweetcorn
1 packet
jasmine rice
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Plant-Based Crumbed Chicken Tenders
(Contains: Gluten, Soy; )
1 packet
Katsu Paste
(May be present: Gluten, Egg, Fish, Milk, Sesame, Soy, Almond. )
1 packet
Asian Slaw Mix
1 packet
Plant-Based Mayo
(Contains: Soy; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
2 tsp
brown sugar
¼ cup
water (for the sauce)
20 g
plant-based butter
1 tsp
sesame oil
(Contains: Sesame; )
drizzle
vinegar (rice wine or white wine)
Nutrition Values
Utensils
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, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based crumbed chicken tenders until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• 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, combine Asian slaw mix, 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 plant-based crumbed chicken and katsu sauce. • Garnish with crispy shallots to serve. Enjoy!