Chicken katsu with gingered bok choy and jade rice
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
- 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)
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.
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.
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.