Plant-Based Crumbed Chicken & Katsu Sauce
with Corn Rice & Creamy Slaw
A golden crumb demands a top tier sauce to accompany it and these plant-based crumbed chicken tenders need just that. Let’s introduce the star of tonight’s dinner, katsu sauce, perfect for drizzling over these chick’n bites and corn rice.
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
basmati rice
1 packet
Plant-Based Chicken Style Tender
(Contains Gluten, Soy; )
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
Plant-Based Mayo
(Contains Soy; )
1 packet
Crispy Shallots
1 bag
Asian Slaw Mix
Not included in your delivery
olive oil
2 tsp
brown sugar
20 g
plant-based butter
1 tsp
sesame oil
(Contains Sesame; )
¼ cup
water (for the sauce)
1 drizzle
vinegar (white wine or rice wine)
1.5 cup
water (for the rice)
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Drain the sweetcorn. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook garlic and sweetcorn until fragrant, 1-2 minutes.
• Add basmati 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 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook plant-based chicken style tenders until golden and heated through, 2-3 minutes on each side. • Transfer to a paper towel-lined plate.
• 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, combine Asian slaw mix, plant-based mayo, the sesame oil and a drizzle of vinegar in a medium bowl. Season to taste.
• Divide corn rice and creamy slaw between bowls. Top with plant-based crumbed chicken and katsu sauce. • Garnish with crispy shallots to serve. Enjoy!