Chicken katsu with gingered bok choy and jade rice
Signature Sauce

Chicken katsu with gingered bok choy and jade rice


2 Servings, 730 Calories/Serving

30 – 40 Minutes

An easy-to-make riff on crispy chicken nuggets, these Japanese-style cutlets are served with jade rice and our (optional) spicy chile mayo.


  • ½ cup jade rice
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 2 tablespoons all-purpose flour
  • ½ cup whole wheat panko
  • 1 pasture-raised organic egg
  • 1 or 2 cloves peeled fresh garlic
  • 1-inch piece fresh ginger
  • 2 heads baby bok choy
  • 3 or 4 sprigs fresh cilantro
  • 1 teaspoon sesame oil
  • Sun Basket spicy chile mayo (paleo mayo - gochujang)

Ingredient IQ

Gochujang is a spicy-sweet Korean hot sauce that gives our chile mayo a kick we love. But if spicy food isn’t for you, just serve the katsu with ketchup or plain mayo for dipping.

Nutrition per serving



Cook the rice

  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and ¾ cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the chicken.


Prep the chicken

  • Pat the chicken dry with a paper towel. Season generously with salt and pepper.
  • In separate shallow bowls or plates, spread the flour and panko in an even layer.
  • Crack the egg into another shallow bowl. With a whisk or fork, lightly beat until just blended.
Dredge the chicken in the flour, turning to coat; shake off any excess. Dip the chicken into the egg; let the excess drip off, then lightly press the chicken into the panko, coating all sides.


Cook the chicken

In a large frying pan over medium heat, warm 3 to 4 tablespoons neutral oil until hot but not smoking. Add the chicken and cook, turning once, until golden brown, 2 to 3 minutes per side. Reduce the heat to low and continue cooking, turning once, until the chicken is cooked through, 5 to 8 minutes per side. Transfer to a cutting board to cool slightly, then cut into ½-inch-thick slices. Wipe out the pan.
While the chicken cooks, prepare the remaining ingredients.


Prep the remaining ingredients; cook the bok choy

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon.
  • Grate or peel and finely chop enough ginger to measure ½ teaspoon.
  • Trim the root ends from the bok choy; cut the bok choy crosswise into 1-inch-wide pieces.
  • Coarsely chop the cilantro for garnish.
In the same pan used for the chicken, warm the sesame oil over medium heat. Stir in the garlic and ginger and cook until fragrant, about 1 minute. Stir in the bok choy and cook until crisp-tender, 1 to 2 minutes. Season to taste with salt and pepper.



Transfer the rice, chicken, and bok choy to individual plates. Garnish with the cilantro and serve with as much spicy chile mayo as you like.

Protein: 50g (100% DV), Fiber: 6g (24% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 4g, Saturated Fat: 27g (135% DV), Cholesterol: 170mg (57% DV), Sodium: 600mg (25% DV), Carbohydrates: 55g (18% DV), Total Sugars: 2g, Added Sugars: 0g (0% DV).
Contains: Eggs, Wheat, Soybeans