BBQ Tonkatsu Chicken Bento Bowl
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BBQ Tonkatsu Chicken Bento Bowl

BBQ Tonkatsu Chicken Bento Bowl

with Umami Rice & Japanese-Style Salad

Tonight we are headed to Japan for a crispy panko-crusted chicken schnitzel drizzled with Tonkatsu-style sauce. And if that’s not enough, the fluffy soy flavoured rice and cucumber salad sides will convince you to make this Japanese comfort food one of your favourites.

Tags:
Over 30g protein
Allergens:
Gluten
Egg
Wheat
Soy
Sesame

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

jasmine rice

1 packet

panko breadcrumbs

(Contains Gluten, Wheat;)

1 bag

mixed salad leaves

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )

1 packet

chicken breast

1 bag

coriander

1

tomato

1 packet

Japanese dressing

(Contains Sesame, Soy;)

1 packet

BBQ sauce

Not included in your delivery

olive oil

1.25 cup

boiling water

2 tbs

plain flour

(Contains Gluten;)

¼ tsp

salt

1

egg

(Contains Egg;)

1 packet

soy sauce mix

(Contains Soy, Gluten, Wheat;)

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Nutritional Values

Energy (kJ)3357 kJ
Fat19.9 g
of which saturates3.3 g
Carbohydrate101.3 g
of which sugars14.1 g
Protein49 g
Sodium1639 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. In a medium saucepan, add the boiling water (11/4 cups for 2 people / 21/2 cups for 4 people ). • Add jasmine rice, stir, bring to a boil, then cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

2
2

• Meanwhile, thinly slice tomato into rounds. • Place chicken breast between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip chicken into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.

3
3

• When rice has 5 minutes remaining, heat a large frying pan with enough olive oil to coat the base over medium-high heat. • Fry crumbed chicken in batches until golden and cooked through (when no longer pink inside), 2-4 minutes each side. Transfer to a paper towel-lined plate.

4
4

• Meanwhile, in a medium bowl, combine Japanese style dressing and a drizzle of olive oil. Season with pepper. • Just before serving, add mixed salad leaves and tomato. Toss to coat.

TIP: Tossing the salad just before serving keeps the leaves crisp!

5
5

• To the saucepan with the rice, add soy sauce mix, stirring to combine.

6
6

• Slice chicken. • Divide Japanese rice and tomato salad between bowls. Top rice with chicken. Tear over coriander leaves. • Drizzle sesame dressing and BBQ sauce over chicken to serve. Enjoy!