Chicken Katsu with Vegetable Brown Rice

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My Own Food Bag
Chicken Katsu with Vegetable Brown Rice

This dish most recently appeared in My Own Food Bag on 25 December 2016.

VEGETABLE BROWN RICE

  • ½ cup Japanese brown rice
  • ½ cup + 2 tablespoons water
  • ¼ teaspoon salt
  • 1 baby bok choy, end trimmed 1cm, rinsed and leaves separated
  • ½ Lebanese cucumber, cut in half lengthways *
  • ½ capsicum *
  • 1 spring onion *
  • 2 tablespoons chopped coriander leaves and stalks
  • 2 tablespoons chopped roasted peanuts

CHICKEN KATSU

  • 300g chicken breast
  • ¼ cup flour seasoned with ½ teaspoon salt
  • 1 egg
  • ¾ cup panko breadcrumbs *

DRESSING

  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice *
  • ½ teaspoon sesame oil
  • ½ teaspoon runny honey, sugar or maple syrup
  • ½ clove garlic, minced
  • ½ teaspoon finely grated ginger

TO SERVE

  • 2 tablespoons katsu sauce
  • A few coriander leaves
  • 1 Combine rice, water and 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 While rice is cooking, prepare the rest of the meal. Pat chicken dry with paper towels and cut into 1–2cm-thick strips. Place seasoned flour in a bowl, whisk egg with a fork in a second bowl and place panko breadcrumbs in a third bowl.
  • 3 Coat each chicken piece first in flour, then egg, then crumbs, shaking off excess as you go. Set aside on a plate. Finely slice bok choy and cucumber; remove core and seeds from capsicum and finely dice; 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 on medium heat. Cook chicken katsu 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.
  • To serve, Spoon vegetable brown rice onto plates and top with some chicken katsu. Serve katsu sauce on the side for dipping and garnish with coriander.
  • SERVES 2

Nutritional Information

  • Energy: 2613 kj / 625 kcal
  • Protein: 49.3g
  • Carbohydrate: 76.4g
  • Fat: 13.5g

Legend

  • Pantry staple
  • * Shared ingredient with another recipe

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