Ready in around 15 mins
- Energy: 2982kj (713Kcal)
- Protein: 48g
- Carbohydrate: 76g
- Fat: 19g
- Contains: Egg, Soy, Sesame, Sulphites
1. TO COOK THE CHICKEN:
Remove the chicken breasts from their packaging and pat dry with a paper towel. Cut each chicken breast in half horizontally by holding flat on a board and slicing through sideways. Mix 4 tbsps of GF cornflour or GF flour in a bowl with salt and pepper. Break eggs into another bowl and whisk with a fork. Spread GF breadcrumbs on a plate. Dip each chicken piece in GF flour mix and shake off excess, then dip in egg mix and allow excess to drip off. Finally roll in GF breadcrumbs and coat well. Heat 4-5 tbsps of cooking oil in a non-stick frying pan over a medium high heat. Once hot add the chicken pieces and fry for 2-3 mins on each side or until cooked through - reducing the hat as necessary to stop the crumbs from burning. Remove from the pan and drain on paper towel.
2. TO COOK THE RICE:
Microwave option (preferred): Open the bag of steamed rice and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
3. TO PREPARE THE SESAME GINGERED CABBAGE:
Tip the red and green cabbage into a bowl. Thinly slice the spring onions on the diagonal. Add the spring onion and edamame beans to the bowl. Shake the sesame ginger dressing and stir into the salad to combine well.
Spoon rice onto plates. Add a serving of sesame gingered cabbage salad and lastly the chicken pieces. Pour katsu sauce over chicken.
- 1 pack of free-range chicken breast
- 1 pack of steamed rice
- 1 sachet of GF breadcrumbs
- 1 pot of katsu sauce
- 1 pot of sesame ginger dressing
- 1 pot of edamame
- 1 bag of red and green cabbage
- 2 spring onions
- Pantry Staples: Egg, GF Flour