Chicken Katsu with Carrot Rice
with teriyaki sauce and cucumber saladCalories
:
770 kcalProtein
:
38.4g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Mosterd
- Tarwe
- Gluten
- Soja
- Ei
- Soja
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Chicken breast
75 g
Jasmine rice
½ piece
Carrot
½ piece
Cucumber
¼ piece
Red chili pepper
½ piece
Lime
10 g
Mango chutney
(Contains: Mosterd)
25 g
Teriyaki sauce
(Contains: Tarwe, Gluten, Soja May be present: Soja)
½ sachet(s)
Sweet chili sauce
15 g
Mayonnaise
(Contains: Mosterd, Ei)
15 g
Panko breadcrumbs
(Contains: Tarwe, Gluten)
Not included in your delivery
1 tablespoon
Sunflower oil
1 tablespoon
Flour
175 milliliters
Water for the rice
50 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3223 kJ
Calories770 kcal
Fat25.9 g
Saturated Fat3 g
Carbohydrate105.2 g
Sugar18.4 g
Dietary Fiber5.3 g
Protein38.4 g
Salt2.1 g
Potassium433 mg
Calcium53.9 mg
Iron1.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Grater
•Pan with Lid
•Deep Plate
•Large Bowl
•Baking Sheet with Baking Paper
•Large Frying Pan
Cooking Steps
1
- Preheat the oven to 220°C.
- Boil the water in a pot or saucepan (see pantry for amount).
- Coursly grate the carrot. Cut the cucumber into very thin slices.
- Halve the red chili pepper*, remove the seeds and cut into thin strips. Quarter the lime.
*Take care, this ingredient is spicy! Use as preferred.
2
- Add the rice and carrot to the pot and season with salt.
- Boil the rice and carrot for 10 minutes, covered, then turn off the heat and allow to stand for 10 minutes, still covered.
Did you know... Carrots are rich in vitamin A, which not only supports growth but is also good for your skin, hair, nails, eyes and immune system. You can also find vitamin A in kale, spinach, broccoli and eggs.
3
- Add the flour to a deep plate.
- First coat the chicken in the flour, then mix them in a large bowl with the mayonnaise so that the chicken is completely covered.
- Add the panko to the bowl and coat the chicken fillets completely. Press the panko down firmly.
4
- Heat a generous drizzle of sunflower oil in a large frying pan over medium-high heat. Fry the chicken for 2 minutes per side.
- Transfer the chicken to a parchment-lined baking sheet and bake in the oven for 12 - 14 minutes, or until the chicken is cooked through.
- Clean the pan.
5
- Add the teriyaki sauce, mango chutney, the juice of 1 lime wedge per person, and the water for the sauce to the frying pan.
- Simmer the sauce for 1 - 2 minutes, until it slightly thickens.
- In a large bowl, combine the cucumber with the chili sauce and the juice of 1 lime wedge per person. Add red chili pepper to taste and mix well to combine.
6
- Serve the carrot rice, cucumber salad and chicken on plates.
- Drizzle on the sauce and garnish with the rest of the red chili pepper.
