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.
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
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
Cooking Steps
• 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!