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Chicken katsu with gingered greens and jade rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Customer Favorite

Chicken katsu with gingered greens and jade rice

Dairy-Free

2 Servings, 790 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 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 organic peeled fresh garlic
  • 1-inch piece organic fresh ginger
  • ¾ pound organic mustard greens
  • 4 or 5 sprigs organic 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 can cause clumping. You can give the rice a quick rinse in a fine-mesh strainer under cold running water, or place the grains in a small bowl, cover with cold water, swish a few times, drain, and repeat until the water runs clear.

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: 790, Protein: 55g (110% DV), Fiber: 11g (44% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 4g, Saturated Fat: 4g (20% DV), Cholesterol: 170mg (57% DV), Sodium: 500mg (21% DV), Carbohydrates: 70g (23% DV), Total Sugars: 5g, Added Sugars: (gochuchang contains trace amounts of added sugar): 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.

Instructions

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

Wash produce before use

1

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.

2

Prep the chicken

  • Pat the chicken dry with a paper towel; season generously with salt and pepper.
  • On separate plates or shallow bowls, season the flour and panko with salt and pepper and spread in an even layer.
  • Crack the egg into a shallow bowl and season with salt and pepper. With a whisk or fork, lightly beat until just blended.
Working with 1 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 gently press the chicken into the panko, coating all sides.

3

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. Transfer to a cutting board to cool slightly, then cut into ½-inch-thick slices. Add more oil between batches if needed. Wipe out the pan.
While the chicken cooks and cools, prepare the mustard greens and cilantro.

4

Prep and cook the greens; prep the cilantro

  • 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].
  • Remove any coarse stems from the mustard greens; coarsely chop the greens.
  • 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. Working in batches if needed, stir in the mustard greens and cook until just wilted, 1 to 2 minutes. Season to taste with salt and pepper.

5

Serve

Transfer the rice, chicken, and mustard greens to individual plates. Garnish with the cilantro and serve with the spicy chile mayo.

Kids Can!

  • Rinse the rice.
  • Season and 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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