Chicken Katsu with Vegetable Brown Rice

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Pat chicken dry with paper towels and cut into 1–2cm strips. Place seasoned flour in a bowl, whisk egg with a fork in a second bowl and place panko breadcrumbs in a third bowl. Coat each chicken piece first in flour, then egg, then crumbs, shaking off excess as you go. Set aside on a clean, dry, tray or plate.
3. Cut bottom 3cm off bok choy and wash thoroughly, then finely slice stems and leaves. Remove core and seeds from capsicum and finely dice; roughly chop spinach; finely slice spring onion; toss all with coriander and peanuts in a medium bowl.
4. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Fry crumbed chicken for about 3 minutes each side until golden brown and cooked through, adding more oil as needed. If crumb starts to burn, reduce heat.
5. Fluff up cooked rice with a fork and add to vegetables. In a small bowl, mix all dressing ingredients together and toss through rice.
6. Spoon some vegetable brown rice onto each plate, top with crumbed chicken. Serve katsu sauce on the side for dipping and garnish with coriander.