Pepper Plant-Based Crumbed Chick'n & Japanese Rice
with Charred Corn & Cucumber Salad
Tonight's grain star; basmati rice, creates the perfect bed for juicy plant-based crumbed chick'n. But don't fear, we've kept to our roots by adding a staple cucumber salad to complete this all-rounder dish!
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
Mixed Salad Leaves
1 packet
Panko Breadcrumbs
1 packet
Basmati Rice
1 packet
Japanese Dressing
300 g
Plant-Based Crumbed Chicken
(Contains: Gluten, Soy, Wheat;)
1
Cucumber
1
Garlic
1 tin
Sweetcorn
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)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
• Meanwhile, finely chop garlic. • Drain sweetcorn. • Grate carrot. • Crush the black peppercorns with a pestle and mortar or using a rolling pin.
• 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. • Transfer to a paper towel-lined plate.
• Meanwhile, in a medium bowl, combine carrot, mixed salad leaves, a drizzle of the vinegar and olive oil. • Toss to combine and season to taste.
• Return saucepan to medium heat with a drizzle of olive oil. • Cook corn, 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.
• Slice plant-based crumbed chicken. • Divide charred corn-brown rice and carrot salad between plates. • Top rice with peppercorn plant-based crumbed chicken to serve. Enjoy!
