Pepper Plant-Based Crumbed Chick'n & Corn-Studded Rice
with Cucumber Salad
We've done things a little differently tonight by stirring charred corn through some fluffy rice, but also kept to our roots by adding a staple carrot salad to complete this all-rounder dish! Don't forget the pepper plant-based crumbed chick'n. It truly makes this dish sing!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
1 packet
Panko Breadcrumbs
1 tin
Sweetcorn
1
Cucumber
1
Garlic
1 packet
Japanese Dressing
1 packet
Mixed Salad Leaves
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
Not included in your delivery
1 drizzle
olive oil
2 tbs
flour
(Contains: Gluten; May be present: Wheat.)
1 piece
egg
(Contains: Eggs;)
1 drizzle
vinegar (rice wine or white wine)
Utensils
Cooking Steps
• Add the water to a medium saucepan and bring
to the boil.
• Add jasmine rice, stir, cover with a lid and
reduce heat to low.
• Cook for 10 minutes, then remove pan from heat
and keep covered until rice is tender and water
is absorbed, 10 minutes. Transfer to a bowl and
cover to keep warm.
• Meanwhile, finely chop garlic.
• Drain sweetcorn.
• Slice carrot and cucumber into thin rounds.
• Meanwhile, finely chop garlic.
• Drain sweetcorn.
• Grate carrot.
• In a large frying pan, heat enough olive oil to coat base over medium-high heat.
• Cook plant-based crumbed chicken until golden and heated through, 2-3 minutes on each side. Season with the cracked black pepper
• Transfer to a paper towel-lined plate.
• Meanwhile, in a medium bowl, combine carrot,
cucumber, mixed salad leaves and a drizzle of
the vinegar and olive oil.
• Toss to combine and season to taste with salt
and pepper.
• Return saucepan to medium heat with a drizzle
of olive oil.
• Cook corn, stirring, until softened, 4-5 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Return rice to the saucepan and stir to combine.
Remove from heat.
• Stir in Japanese-style dressing. Season to taste.
TIP: Cover the pan with a lid if the corn kernels are
“popping” out.
• Slice plant-based crumbed chicken.
• Divide charred corn-rice and cucumber salad between plates. Top rice with pepper plant-based crumbed chicken to serve. Enjoy!
