Chicken Nuggets with Katsu Dipping Sauce and Veggie Rice

Chicken Nuggets with Katsu Dipping Sauce and Veggie Rice

Ready in 40 minutes Serves 4
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 23, 2018.

Ingredients

Veggie Rice

  • 1½ cups jasmine rice
  • 2¼ cups water
  • ½ bag baby spinach *
  • 1 tomato
  • 1 Lebanese cucumber

Chicken Nuggets

  • 550g chicken breasts
  • 3 Tbsp flour
  • 1 egg
  • ¼ cup milk
  • 100g panko breadcrumbs

Dressing

  • ½ clove minced garlic
  • 1 tsp grated ginger
  • 1½ Tbsp soy sauce
  • 2 Tbsp lemon juice
  • 1 tsp sesame oil
  • 1 tsp sweet chilli sauce

To Serve

  • 1 pack katsu sauce

Steps

  1. Cook rice Preheat oven to 220oC. Combine rice, water and a pinch of salt in a large pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to simmer for 12 minutes. Turn off heat and steam, covered, for a further 8 minutes. Do not lift lid at any time during cooking.
  2. Crumb chicken Pat chicken dry, dice 3 x 2cm and season. Place flour in a bowl; beat egg with milk in a second bowl; place breadcrumbs in a third bowl. Coat chicken pieces first in flour, then egg mixture, then breadcrumbs, shaking off excess as you go.
  3. Cook chicken Heat a drizzle of oil in a large, non-stick fry-pan on low-medium heat. Cook chicken, in two batches, for about 2 minutes each side until golden brown. Wipe out pan between batches. Place on a lined oven tray and transfer to oven for 3-4 minutes, or until cooked through.
  4. Prep veggies Whisk all dressing ingredients in a small bowl. Set aside. Roughly chop spinach and dice tomato and cucumber 1cm.
  5. Finish veggie rice Toss cooked rice with spinach, tomato, cucumber and dressing just before serving.
  6. Serve rice topped with chicken nuggets and drizzle over katsu sauce.

Nutritional Information

Energy 2154 kj
515 kcal
Protein 40.3g
Carbohydrate 70.3g
Fat 15.6g