Chicken & Katsu Sauce
with Sweetcorn Rice & Sesame Slaw
A golden crumb demands a top tier sauce to accompany it and these chicken breast need just that. Let’s introduce the star of tonight’s dinner, katsu sauce, perfect for drizzling over these chick’n tenders and corn rice.
This recipe is under 650kcal per serving.
We’ve replaced the crispy shallots in this recipe with spring onion due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 tin
sweetcorn
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
chicken breast
1 packet
Katsu Paste
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1
carrot
1 packet
Slaw Mix
1 packet
Plant-Based Mayo
(Contains Soy; )
1
Spring Onion
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
2 tsp
brown sugar
¼ cup
water (for the sauce)
20 g
plant-based butter
drizzle
vinegar (rice wine or white wine)
1 tsp
sesame oil
(Contains Sesame; )
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice spring onion. Drain sweetcorn. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic and sweetcorn until fragrant, 1-2 minutes.
• Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When the rice has 10 minutes remaining, cut chicken breast into 2cm chunks. • Heat a large frying pan over medium-high heat with a drizzle of olive oil . • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a plate and cover to keep warm.
• Wipe out the frying pan, then return to medium heat. Cook katsu paste, the brown sugar, water (for the sauce) and plant-based butter, stirring, until slightly reduced, 1-2 minutes.
• Meanwhile, grate carrot. Combine slaw mix, carrot, plant-based mayo, the sesame oil and a drizzle of vinegar in a medium bowl. Season to taste.
• Divide corn rice and sesame slaw between bowls. Top with seared chicken and katsu sauce. • Garnish with spring onion to serve. Enjoy!