Chicken Katsu with Spring Veg
IT’S DAY THREEEE! Recipe heaven over here haha! Who doesn't LOVE an easy weeknight bowl for dinner? And even better, who doesn't love a meal that you can prep in advance and have waiting in the freezer for you to grab and prep in 10! I’m using the fabulous @birdseye Spring veg mix and I’ll tell ya….frozen veg is where it's at for convenience, ease and simplicity in your day! The @birdseyeau are snap frozen to lock in the taste and natural vitamins & minerals! Seriously, grab a bag when you’re next at the shops and whip this meal up for the family - everyone will LOVE you for it!
ingredients
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Rice
method
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To make the rice, In a medium pot, heat a small touch of butter or spray oil over medium heat. Add brown onion, whole cloves and allspice and cook until lightly softened. Add washed rice, and chicken stock.
Cover and bring to a boil. Reduce the heat to a light simmer and put a timer on for 15 minutes. Remove once timer goes off.
Meanwhile, add soy sauce, chilli, ginger, garlic and sesame seeds into a bowl and mix well. Dip chicken breast pieces in here and coat well (if you can, marinate for 2-3 hours!).
Once dipped in the soy sauce, place the chicken into the panko crumbs to coat completely.
In a nonstick pan, heat oil over medium heat.
Add chicken pieces into the pan and cook for 3-4 minutes on each side until golden and cooked through with no pink in the centre (75°C for chicken).
Meanwhile, heat another pan with spray oil over medium heat. Add the frozen spring veg mix and cook for 3-4 minutes, until warmed through. Add soy sauce and stir to coat well.
Serve with rice, chicken sliced and veggies!
