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Sesame katsu chicken

with broccoli fried rice and pickled radish

Ready in around 25 mins

RECIPE FACT:
Pickling dates back to around 2400 BC and was used to preserve food long before refrigeration.
Nutritional Info:
  • Energy: 2,075kJ (496kcal)
  • Protein: 45g
  • Carbohydate: 53g
  • Sugars: 20g
  • Fat, total:9g
  • Saturated:2g
  • Sodium:981mg
  • Contains:Almonds, Gluten, Sesame, Soy, Sulphites, Wheat
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES AND PICKLED RADISH:

    Trim the root off the radishes then finely slice and place in a bowl with the pickling liquid. Stir to combine and set aside until serving. Cut the broccoli into small bite-sized pieces. Slice the root end off the bok choy. Cut the stalk into 1 cm slices and roughly chop the leaves, keeping separated.

  • 2. TO COOK THE CHICKEN:

    Line an oven tray with baking paper. Remove the free-range chicken breasts from their packaging and pat dry with a paper towel. Sprinkle the sesame and almond crumb onto a plate and season with salt and pepper. Using half of the katsu sauce, spoon a thin amount of sauce onto one side of each chicken breast and press firmly into the crumb. Repeat on the other side and place on the oven tray. Spray the chicken with oil and bake in the oven for 12-15 mins or until cooked through.

  • 3. TO COOK THE CHARRED BROCCOLI AND RICE:

    Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the broccoli and cook for 2-3 mins, stirring occasionally to create a char. Open the bag of steamed brown and black rice, breaking up any clumps by squeezing gently on the bag. Add the bok choy stalks and rice to the pan then cook, stirring regularly for 2-3 mins. Add the bok choy leaves, pour in the ginger soy drizzle and cook for 1 min, stirring often.

  • TO SERVE:

    Spoon the charred broccoli and rice onto plates. Top with sliced chicken katsu and drizzle over any remaining katsu sauce. Serve with pickled radish on the side.

Ingredients In your box:
  • 1 pack of bok choy
  • 1 sachet of sesame and almond crumb
  • 1 broccoli
  • 1 pack of free-range chicken breasts
  • 1 pot of ginger soy drizzle
  • 1 pot of katsu sauce
  • 1 pot of pickling liquid
  • 2 radishes
  • 1 pack of steamed brown and black rice

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