Chicken Katsu & Garlic Rice
with Roasted Courgette & Slaw
If you want your kitchen to smell amazing you don’t need to pull out every spice you own, just a simple katsu sauce, garlic rice and roasted courgette will do. With a golden crumbed chicken, it’s enough to have your senses blissfully overwhelmed with fragrances that leave your mouth watering.
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
1 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
courgette
1
cucumber
1 packet
chicken breast
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
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 packet
Slaw Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1 sachet
Crispy Shallots
1 packet
coriander
Not included in your delivery
olive oil
40 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
1 tsp
honey
1 tablespoon (tbsp)
plain flour
(Contains Gluten; )
1
egg
(Contains Egg; )
½ cup
water (for the sauce)
1 tsp
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. • In a medium saucepan, heat half the butter and a drizzle of olive oil over medium heat. • Cook garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt to the pan, 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!
• While the rice is cooking, slice courgette into half-moons. Slice cucumber into rounds. • Place courgette on a lined oven tray. Add a generous drizzle of olive oil, season with salt and toss to coat. Roast until just tender, 15 minutes. • Remove courgette from oven, drizzle over the honey and gently toss to coat. Return to the oven and roast until tender, a further 7-10 minutes. Transfer to serving plates.
• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm-thick. • In a shallow bowl, combine sweet soy seasoning and the plain flour. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and crushed peanuts. • Coat chicken first in the flour mixture, followed by the egg and finally in the peanut-breadcrumb mixture. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Cook crumbed chicken in batches, until golden and cooked through, 2-4 minutes each side. • Transfer to a paper towel-lined plate.
TIP: Add extra oil if needed so the schnitzel does not stick to the pan. TIP: Chicken is cooked through when it's no longer pink inside.
• Wipe out the frying pan, then return to medium-high heat. Cook katsu paste, the water (for the sauce), brown sugar and the remaining butter, stirring, until slightly reduced, 2-3 minutes. • Meanwhile, combine slaw mix, cucumber, garlic aioli and ponzu sauce in a medium bowl. Season with salt and pepper.
• Slice crumbed chicken and top with katsu sauce. • Garnish courgette with crispy shallots. • Bring everything to the table to serve. • Help yourself to some garlic rice, katsu crumbed chicken, roasted courgette and slaw. • Tear over coriander to serve. Enjoy!