Chicken katsu with gingered greens 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 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)
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.
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: 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.