Chicken Katsu with Spring Veg

ingredients

• 1 large chicken breast, sliced lengthways into schnitzels
• 1 cup panko bread crumbs
• 3 tbsp soy sauce
• 1 small red chilli, chopped
• 1cm ginger, grated
• 1 large garlic clove, crushed
• 1 tsp sesame seeds, toasted
• 2 cups Birds Eye spring veg mix, frozen
• Spray oil, for cooking
• 2 tsp soy sauce, for veggies

Rice

• 1 cup basmati rice, uncooked and washed
• 2 cups chicken stock
• 2 allspice berries
• 3 whole cloves
• ½ brown onion, diced

method

1. 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.
2. 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.
3. 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!).
4. Once dipped in the soy sauce, place the chicken into the panko crumbs to coat completely.
5. In a nonstick pan, heat oil over medium heat.
6. 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).
7. 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.
8. Serve with rice, chicken sliced and veggies!