Chicken katsu with gingered greens and spicy chile mayo

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

Chicken katsu with gingered greens and spicy chile mayo

Customer Favorite

Chicken katsu with gingered greens and spicy chile mayo

Dairy-Free, Protein Plus

2 Servings, 750 Calories/Serving

30–45 Minutes

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

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 organic egg
  • 1 bunch organic mustard greens or other leafy greens (about ¾ pound)
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)
  • Sunbasket spicy chile mayo (paleo mayo - gochujang)
Chef's Tip
To ensure more even cooking, in Step 2, place 1 or 2 unbreaded chicken breasts at a time between 2 sheets of plastic wrap or waxed paper, sprinkling the meat with a few drops of water. Pound with a rolling pin or a heavy frying pan to flatten the chicken to an even thickness.
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, serve the katsu with ketchup or plain mayo for dipping.

Nutrition per serving

Calories 750, Total Fat 29g (37% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 185mg (62% DV), Sodium 580mg (25% DV), Total Carb. 69g (25% DV), Fiber 8g (29% DV), Total Sugars 3g (Incl. 0g Added Sugars, 0% DV), Protein 51g
Contains: Eggs, Wheat, Soybeans, Sesame

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, Sesame.

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 rest of the meal.

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 fork or whisk, 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 oil until hot but not smoking. 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. Cut the chicken crosswise into ½-inch-thick slices. Wipe out the pan.
While the chicken cooks and cools, prepare the remaining ingredients.

4

Prep the remaining ingredients; cook the mustard greens

  • 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 1 to 2 teaspoons oil over medium heat until hot but not smoking. Working in batches if needed, stir in the greens and stir-fry blend and cook until the greens are just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual bowls and top with the chicken and mustard greens. Drizzle each chicken breast with 1½ teaspoons spicy chile mayo and garnish with the cilantro. Serve the remaining mayo on the side.
Kids Can!
  • Rinse the rice.
  • Measure the water for the rice.
  • Time the rice.
  • Season and spread the flour and panko.
  • Garnish with the cilantro.

“So yummy and such a good balance of healthy and delicious.” —Erin T.
This website uses cookies to enhance user experience and to analyze performance and traffic on our website. By using our site, you agree to the storing of cookies on your device.