Protein Swap | Crispy Chicken Breasts over White Rice
with Homemade Tonkatsu Sauce & Green Beans
Cooking time
25 minutes
Servings
2/4
Calories
890 /serving
Once you’ve learned the hack for this homemade tonkatsu sauce (a thick, savoury Japanese-inspired brown sauce that’s tangy and sweet) we bet you’ll make it every week. Here you’ll serve it drizzled over crispy-crunchy fried chicken that sits on a bed of rice with a side of veggies: green beans and matchstick daikon tossed in an aromatic quick-made dressing. In short: tonight will be full of tasty discoveries.
We will send you:
- 2 Chicken breasts
- 150g Matchstick daikon
- 300g Green beans
- 30ml Mayonnaise
- 15ml Ketchup
- 40g Panko
- 160g White rice
- 10ml Worcestershire sauce
- 45ml Sweet soy sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Anchovies, Barley, Eggs, Sesame, Soy, Sulphites, Wheat
You will need:
2 Medium pots
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
3 g
Sodium
1490 mg
Total Carb
124 g
Sugars
31 g
Protein
50 g
Fibre
9 g
Preparation
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min.
Prepare the chicken
Meanwhile, bring a second medium pot of salted water to a boil. In a medium bowl, combine the mayo, ½ tbsp water (double for 4 portions) and S&P. In a second medium bowl, combine the panko, ⅓ of the spices and S&P. Pat the chicken dry with paper towel; halve horizontally. Working one at a time, coat the chicken in the mayo (letting any excess drip off), then in the panko (pressing to adhere).
Cook the chicken
In a large pan, heat a thin layer of oil on medium. Add the chicken* and cook, 3 to 4 min. per side, until nicely browned and cooked through. Transfer to a paper towel-lined plate; season with S&P.
Boil the green beans & make the salad
Meanwhile, remove the stem ends of the green beans. Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender. Drain and transfer to a large bowl. Add the daikon, a drizzle of oil, all but a pinch of the remaining spices and S&P; toss well.
Make the tonkatsu sauce & serve
Meanwhile, in a small bowl, combine the soy sauce, ketchup, Worcestershire sauce and remaining spices. Divide the rice between your plates. Top with the chicken (slice beforehand if desired) and salad. Drizzle with the tonkatsu sauce. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
