Chicken Katsu with Vegetable Brown Rice

Chicken Katsu with Vegetable Brown Rice

Ready in 30 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 28, 2017.

A perfect midweek meal.


Ingredients

VEGETABLE BROWN RICE

  • ½ cup Japanese brown rice
  • ½ cup + 2 tablespoons water
  • ½ sweet Palermo capsicum
  • 1 handful baby spinach leaves
  • 1 spring onion
  • ½ baby bok choy, end trimmed 1cm, rinsed and leaves separated
  • 1 tablespoon chopped coriander leaves
  • 2 tablespoons chopped, roasted peanuts

CHICKEN KATSU

  • 150g chicken thigh
  • ¼ cup flour, seasoned with ¼ teaspoon salt
  • 1 egg
  • ½ cup panko breadcrumbs

DRESSING

  • 1 tablespoon soy sauce
  • 1 tablespoon lemon juice
  • ½ teaspoon sesame oil
  • ½ teaspoon runny honey
  • ½ clove garlic
  • ½ teaspoon finely grated ginger

TO SERVE

  • ½ tablespoon picked coriander leaves
  • 2 tablespoons katsu sauce

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. While rice is cooking, prepare the rest of the meal. Pat chicken dry with paper towels, trim off excess fat and cut into 2cm-thick strips. Place seasoned flour in a bowl, using a fork whisk egg in a second bowl and place panko breadcrumbs in a third bowl.
  3. Coat chicken first in flour, then egg, then crumbs, shaking off excess. Set aside on a plate. Remove core and seeds from capsicum and finely dice; roughly chop spinach; thinly slice spring onion and bok choy (green part only). Toss all veggies together, along with coriander and peanuts, in a medium bowl.
  4. Heat a drizzle of oil in a small (preferably non-stick) fry-pan on low-medium heat. Cook 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. In a small bowl, mix all dressing ingredients together. Fluff up cooked rice with a fork and add to vegetables, along with dressing.
  6. spoon half of the vegetable brown rice onto a plate and top with chicken katsu. Sprinkle with picked coriander and serve katsu sauce on the side.

Nutritional Information

Energy 2527 kj
604 kcal
Protein 44.6g
Carbohydrate 75.0g
Fat 14.1g