Chicken katsu with gingered bok choy and jade rice
Customer Favorite

Chicken katsu with gingered bok choy and jade rice


2 Servings, 750 Calories/Serving

30 – 45 Minutes

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

In your bag

1 bag serves 2 (2 bags serves 4)
  • 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 or 3 heads baby bok choy (about ½ pound total)
  • 3 or 4 sprigs fresh cilantro
  • 1 teaspoon sesame oil
  • Sun Basket spicy chile mayo (paleo mayo - gochujang)

Chef's Tip

Rinsing rice removes starches on the surface of the grains that cause clumping. You can rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Or, in the pot you’ll use to cook the rice, cover the grains with cold water, swish a few times, and let stand for 5 minutes. Using a fine-mesh strainer, the lid, or your hand, drain off the water and proceed with cooking.

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

Calories: 750, Protein: 52g (104% DV), Fiber: 7g (28% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 4g, Saturated Fat: 4g (20% DV), Cholesterol: 170mg (57% DV), Sodium: 520mg (22% DV), Carbohydrates: 64g (21% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Eggs, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and ¾ cup [1½ cups] 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 a third shallow bowl. With a whisk or fork, lightly beat until just blended.
Working with one chicken breast at a time, 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. Working in batches if needed, 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 firm and cooked through, 5 to 8 minutes per side. Add more oil between batches if needed. 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 bok choy.


Prep and cook the bok choy; prep the garnish

  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • Grate or peel and finely chop enough ginger to measure ½ teaspoon [1 tsp].
  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then 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.

Kids Can!

  • Rinse the rice.
  • Spread the flour and panko.
  • Press the garlic (if you have a press).
  • Measure the garlic and ginger.
  • Garnish with the cilantro.

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