Chicken Katsu with Brown Vegetable 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 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, whisk egg in a second bowl and place panko breadcrumbs in a third bowl.
3. Coat chicken first in flour, then egg, then breadcrumbs, shaking off excess as you go. 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 veggies together in a medium bowl, along with coriander and peanuts.
4. Heat a drizzle of oil in a small, non-stick, fry-pan on low-medium heat. Cook crumbed chicken for about 3 minutes each side (depending on thickness), until golden brown and cooked through. Add more oil to pan 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 bowl with vegetables and dressing. Toss to combine.
6. To serve, divide brown vegetable rice between plates and top with chicken katsu. Garnish with coriander and serve katsu sauce on the side.