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Chicken katsu

with basmati rice and sesame gingered cabbage

Ready in around 15 mins

RECIPE FACT:
Shinjuku station is officially the busiest train station in the world, where every day 3.4 million passengers utilise six different train companies operating across 12 different lines.
Nutritional Info:
  • Energy: 3,154kJ (754kcal)
  • Protein: 47g
  • Carbohydate: 80g
  • Sugars: 19g
  • Fat, total:23g
  • Saturated:3g
  • Sodium:1,235mg
  • Contains:Eggs, Sesame, Soy, Sulphites
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO COOK THE CHICKEN:

    Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Mix 1/4 cup of cornflour in a bowl with salt and pepper. Break the egg into another bowl and whisk with a fork. Spread the GF breadcrumbs onto a plate. Coat the chicken in cornflour and shake off any excess then dip in egg and allow excess to drip off. Finally, roll in gf crumbs and coat well. Place a non-stick frying pan over a medium-high heat with 4-5 Tbsp of oil. Once hot, add the chicken and cook for 2-3 mins on each side or until cooked through - reducing the heat as necessary to stop the crumbs from burning. Remove from the pan and drain on a paper towel. Just before serving, finely slice the chicken.

  • 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 the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2-3 mins until hot.

  • 3. TO PREPARE THE SESAME GINGERED CABBAGE:

    Place the sliced red and green cabbage into a bowl. Thinly slice the spring onions on the diagonal. Add the spring onion and edamame to the bowl. Shake the sesame ginger dressing, pour over the salad and toss to combine.

  • TO SERVE:

    Spoon the rice and sesame gingered cabbage salad onto plates. Serve the chicken over the rice and pour over the katsu sauce.

Ingredients In your box:
  • 1 pack of sliced red and green cabbage
  • 1 pack of free-range chicken breasts
  • 1 pot of edamame
  • 1 sachet of gf breadcrumbs
  • 1 pot of katsu sauce
  • 2 spring onions
  • 1 pot of sesame ginger dressing
  • 1 pack of steamed rice
  • Pantry Staples: cornflour, egg

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