Chicken Katsu with Brown Rice

Ready in 25 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 25, 2018.

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Alternatively use BBQ hot plate to cook chicken. Cook for about 3 minutes each side. Keep rice salad plain for kids, alternatively use ½-1 pottle of dressing, to taste. The white part of the bok choy can be used in a slaw to give an interesting, fresh twist.

Ingredients

Brown Rice

1 pack Japanese brown rice
2 cups boiling water
1 courgette
½ baby spinach
1 baby bok choy (green part only)
2 tablespoons chopped coriander leaves
1 sachet chopped peanuts
1 pottle soy dressing

Chicken Katsu

1 pack crumbed chicken breasts

To Serve

2 tablespoons picked coriander leaves
1 pottle katsu sauce

Steps

Bring a full kettle to the boil. Preheat BBQ hot plate to medium (if using). Combine rice, boiling water and a pinch of salt in a medium pot and bring up 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.
While rice is cooking prepare rest of the meal. Grate courgette; roughly chop spinach; thinly slice spring onions and bok choy; toss together with coriander and peanuts in a large bowl.
Heat a drizzle of oil in a large fry-pan (preferably nonstick) on medium heat. Fry chicken for about 3 minutes each side until golden and cooked through, add more oil as needed. If crumb starts to burn, reduce heat. Set aside to rest for 2 minutes before slicing thickly.
Fluff up cooked rice with a fork and add to vegetables in the bowl along with soy dressing. Toss and season.
To serve, divide brown rice between plates and top with chicken katsu. Sprinkle with picked coriander and drizzle over katsu sauce.

Nutritional Information

Energy	2460 kj 588 kcal
Protein	31.4g
Carbohydrate	89.8g
Fat	11.1g