Asian Chicken Schnitzel & Garlic Rice
with Veggie Stir-Fry & Garlic Aioli
- Milk
- Eggs
- Gluten
- Wheat
- Molluscs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Give chicken schnitzel an Asian-style twist by serving it with garlic aioli for dipping, plus a side of veggies. It's such a crowd-pleasing combo that you'd better prepare for repeat requests!
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 packet
chicken breast
1
carrot
1 bag
green beans
1 bunch
Asian greens
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
crispy shallots
½
lemon
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1.25 cup
water
2 tbs
plain flour
(Contains: Gluten, Wheat;)
1 tsp
salt
1
egg
(Contains: Eggs;)
Utensils
Cooking Steps
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the jasmine rice, the water and a generous pinch of salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 12 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, place each chicken breast between two sheets of baking paper. Pound the chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm thick. Thinly slice the carrot into half-moons. Trim and halve the green beans. Roughly chop the Asian greens.
In a shallow bowl, combine the plain flour and the salt, then season with pepper. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs. Dip the chicken into the plain flour, followed by the egg and finally into the panko breadcrumbs. Transfer to a plate.
Heat a large frying pan over a medium-high heat with enough olive oil to coat the base. When the oil is hot, cook the crumbed chicken, in batches, until golden and cooked through, 2-4 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the chicken doesn't stick to the pan.
Wipe out the pan and return to a medium-high heat with a drizzle of olive oil. Cook the green beans and carrot, stirring, until tender, 4-5 minutes. Add the Asian greens and oyster sauce and cook, stirring, until wilted, 2 minutes. Season with pepper.
Cut the lemon into wedges. Slice the chicken schnitzels. Divide the garlic rice, chicken schnitzel and veggies between plates. Sprinkle with the crispy shallots and serve with the garlic aioli. Add a squeeze of lemon juice to taste.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the garlic rice and veggie stir-fry, though some found the oyster sauce too strong. The schnitzel was crispy but a bit bland for some.
- Ease of prep: While tasty, several found it time-consuming with multiple steps. Flattening and crumbing the chicken took the most effort.
- Suggestions: Some recommend adding herbs to the crumb or trying a katsu curry sauce. Others suggest adjusting the oyster sauce or adding more vegetables.
- Leftovers: Extra rice made for a nice lunch the next day. Some found the portions generous, while others wanted more veggies.
