Chicken katsu with gingered bok choy and jade rice
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)
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.
Cook the rice
- In a fine-mesh strainer, rinse the rice.
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.
Cook the chicken
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.
Nutrition per serving: 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). Not a significant source of trans fat.
Contains: Soy, wheat, eggs.